Validation of an automated method for the analysis of fat content of dulce de leche

• There are no articles of method validation for the analysis of fat in dulce de leche.
• An automated method based on acid hydrolysis and gravimetric analysis was validated.
• Analysis of 22 real samples revealed fat contents ranging from 1.10 to 10.12 g/100 g.

This work aimed to validate an automated method for acid hydrolysis and extraction of fat content of dulce de leche, a typical Latin American dairy product. Validation parameters were analyzed according to Commission Decision 657/2002/EC. The measurement uncertainty and the limits of detection (LoD) and quantification (LoQ) were also determined. Precision, recovery and decision limit were evaluated in two regulatory levels (6.0 and 9.0 g/100 g), with recoveries of 89% and 95%. The method was linear in the concentration range of 0.53–12.00 g/100 g and the LoD and the LoQ were set to 0.16 and 0.53 g/100 g, respectively. The validated method was compared to a Röse-Gottlieb reference method, presenting better precision in terms of repeatability and better recovery. Then, commercial samples, processed by inspected establishments in Argentina (n = 3), Uruguay (n = 2) and Brazil (n = 17) were analyzed and fat contents were among 1.10 and 10.12 g/100 g. Thus, this method is suitable for accurate routine analysis of the fat content of dulce de leche.