Fat determination in coffee using Twisselmann extraction

The determination of fat in food is a routine procedure used in quality assurance and for labelling. Bellow, a facile procedure for a fat determination in coffee is presented. The sample is hydrolysed with hydrochloric acid using the Hydrolysis Unit E-416, followed by a Twisselmann extraction applying the Extraction Unit E-816 ECE (Economic Continuous Extraction). For comparison, fat determination was performed without a prior hydrolysis step.

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