Fat determination in Salad Dressing samples using Twisselmann 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 salad dressing 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). The determined fat contents correspond well to the labelled values.
For comparison the samples were also extracted with a Soxhlet extraction method using the Extraction Unit E-816 SOX.
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