Fat Determination in Food

Hydrolysis unit E-416, Extraction Unit E-816 ECE: Economic continuous extraction for the determination of the fat content in food samples according to Twisselmann
Fat Determination in Food
The determination of fat in food is a routine procedure used for quality assurance and labelling. Here, an easy and reliable procedure for fat determination in food, according to §64 LFGB L 17.00-4 and ISO 1444:1996 is introduced. The certified reference material sample is hydrolyzed with hydrochloric acid using the Hydrolysis Unit E-416, followed by a Twisselmann extraction with the Extraction Unit E-816 ECE (Economic Continuous Extraction). The determined fat contents correspond well to the expected values.

Daftar untuk mengunduh

Kami ingin mengirimkan informasi relevan lainnya di masa mendatang, mis. Application Note, Buku Panduan, Webinar dan undangan seminar, yang mungkin menarik bagi Anda. Oleh karena itu, kami ingin meminta persetujuan Anda untuk tetap terhubung. Anda dapat mencari tahu tentang hak-hak Anda dan bagaimana kami menggunakan dan memproses informasi pribadi Anda di Kebijakan Privasi kami.

Aplikasi Serupa