Direct Fat Determination in Food Samples using Extraction Unit E-816 ECE

The determination of fat in food is a routine procedure in quality assurance and labelling. Here, a simple and easy procedure for direct fat determination in boiled sausage, chocolate, mayonnaise and potato chips samples is presented.
The sample is dried, followed by a Twisselmann extraction with the Extraction Unit &-816 ECE /Economic Continuous Extraction).

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