Fat determination in Swiss chocolate

Hydrolysis unit E-416, Extraction unit E-416: fat determination in chocolate samples using Twisselmann
Fat determination in Swiss chocolate
An effective procedure for fat determination in food according to §64 LFGB L 44.00-4 is presented. The sample is hydrolyzed with the Hydrolysis Unit E-416. The Twisselmann extraction is performed with the Extraction Unit E-816 ECE (Economic Continuous Extraction).

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