Fat determination in coffee
Hydrolysis unit E-416, Extraction unit E-806 ECE: fat determination in coffee using Twisselmann extraction
The determination of fat in food is a routine procedure used in quality assurance and for labelling. Below, a facile procedure for fat determination in coffee is presented. The sample is hydrolyzed with hydrochloricacid 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 performend without a prior hydrolysis step.
