Fat in ice cream

This application note describes the fat determination in ice cream samples. The sample is hydrolyzed with the HydrolEx H-506. The Soxhlet extraction is performed with the FatExtractor E-500. Calculation of total fat content follows gravimetrically after the extract has been dried to a constant weight. This application follows official methods § 64 LFGB 01.00 20 2013 and DIN 10342 (1992). 

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