For a food to be labeled "low-fat," it must contain a. 3 grams or less fat per serving b. less than 0.5 grams of fat per serving c. 25 percent less fat than the usual product d. 25 percent or less calories from fat e. less than 95 milligrams of cholesterol per serving

a. 3 grams or less fat per serving

Explanation:

Most foods contain fats. The fat content is determined by solvent extraction methods such as soxhlex and goldfish.  It can also be determined by non solvent methods that includes Gerber . Instrumentational  methods of determining fat content heavily rely on the properties of lipids.

Low fat foods are those foods that have less than 3g of fat per 100 carlories that is less than 30 percent

protocol for imps extraction focusing on membrane protein extraction, solubilisation, and purification.