Fat determination in bakery product and chocolate by ECE
HydrolEx H-506, FatExtractor E-500 ECE: fat determination in bakery products and chocolate by Economic Continuous Extraction according to Twisselmann
The fat determination in cookies and chocolate is describes. The samples were hydrolyzed with the Hydrolex H-506. The solvent extraction was carried out 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.