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Fat Determination in Food

Extraction Unit E-816 ECE: Economic continuous extraction for the determination of the fat content in food samples according to Twisselmann

The determination of fat in food is a routine procedure used for quality assurance and labelling. Here, a facile and reliable procedure for fat determination in food, according to §64 LFGB L 17.00-4 and ISO 1444:1996 is introduced. The sample is hydrolyzed with hydrochloric acid using the Hydrolysis Unit E-416, followed by a Twisselmann extraction with the Extraction Unit E-816 ECE (Economic Continuous Extraction). The determined fat contents correspond well to the labelled values.

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