Fat determination in Yogurt samples using Twisselmann and Soxhlet extraction

The determination of fat in food is a routine procedure used in quality assurance and for labelling. Below, a simple and easy procedure for fat determination in yogurt, according to §64 LFGB L 01.00-20 is introduced. The sample is hydrolysed with hydrochloric acid using the Hydrolysis Unit E-416, followed by a Twisselmann extraction with the Extraction Unit E-816
ECE /Economic Continuous Extraction).
For comparison the samples were also extracted with a Soxhlet extraction method using the Extraction Unit E-816 SOX.

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