Fat determination in cacao products
HydrolEx H-506, FatExtractor E-500: Fat determination in cacao products: from the bean to the chocolate bar.
Many steps are involved in the chocolate production. The quality control of the intermediate products is necessary to ensure a high quality of the end product. In this application note, the fat contents of several samples, from the raw material to the final product has been determined according to Weibull-Stoldt. This application follows the AOAC 963.15 official method.
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Food Analysis Champion Guide Book
This guidebook offers a comprehensive summary of how NIR and reference methods, such as fat extraction and the Kjeldahl method for protein determination, are used at all steps in the food processing chain. Get a detailed overview of the techniques, including sample preparation, regulatory measures, troubleshooting, FAQs, and case-specific studies.