Fat in plant-based dairy alternatives
HydrolEx H-506, FatExtractor E-500: Total fat determination in plant-based dairy alternatives according to Weibull-Stoldt
Vegan nutrition and sustainable plant-based protein sources are increasingly demanded by consumers. These alternatives must also fulfil the same food laws regarding safety and labelling as any other types of food. In the presented application, the samples (plant-based cheese, yoghurts and creams) are hydrolyzed using the HydrolEx H-506 and followed by an extraction using with the FatExtractor E-500 Soxhlet. Gravimetric determination of the total fat content follows the drying of the extract to a constant weight, resulting in highly repeatable fat contents.
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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.