Fat determination in dairy products by ECE
Fat content in different dairy samples was determined. The samples were hydrolyzed using the HydrolEx H-506 and extracted on the FatExtractor E-500 ECE. The Economic Continuous Extraction (ECE) is a continuous extraction where the sample is constantly kept in hot solvent vapor whilst efficiently rinsed with freshly distilled solvent, this extraction method is also called Twisselmann. The total fat content is determined gravimetrically after the extract has been dried to a constant weight.
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The FatExtractor E-500 is designed for quick and compliant fat extraction. Readily adapt your FatExtractor E-500 to changing needs with the interchangeable glass assembly and execute extractions according to Soxhlet, Randall or Twisselmann.
If you perform acid hydrolysis as a sample preparation step for total fat determination, discover HydrolEx H-506 as a complementary and robust addition to your FatExtractor E-500. Benefit from a smooth, safe process with convenient system handling.
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.