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. The total fat content is determined gravimetrically after the extract has been dried to a constant weight. This extraction method is also called Twisselmann and follows several standards, like ISO 22630:2015, ISO 6492:1999 and §64 LFGB L 17.00-4:1982-05.
Fat determination in bakery product and chocolate by ECE
HydrolEx H-506, FatExtractor E-500: fat determination in hydrolyzed bakery products and chocolate by Economic Continuous Extraction according to Twisselmann
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