Abstract: The fat content of food or non-food products can be quickly and accurately determined by processes which solublize the product's fat content in tetrachloroethylene. These processes generally involve extracting the fat from a product to be tested for fat content with tetrachloroethylene, dissolving the fat/tetrachloroethylene solution in a polar organic solvent such as acetic acid, treating the resulting solution with an aqueous surfactant such as Triton X-100.RTM. in order to transfer the solution's fat content to the aqueous surfactant and thereby inducing the formation of fat globules in a resulting suspension and then testing the resulting suspension for monochromatic light dispersion. The light dispersed at the maximum turbidity of the sample is compared to a standard curve plot produced by previous tests on tetrachloroethylene solutions of a pure fat taken from samples comparable to the product being tested.