Reference methods in food processing generate results with certified accuracy and dependability. During food manufacturing, samples are analyzed at various production points to ensure full conformance to quality standards. Fat extraction is a reference method for assessment of food and feed samples. The process is ideal for control of ingredients, mixtures, intermediates and final products.
This video summarizes three of the most commonly used methods for fat extraction in food processing analytics. The processes of Soxhlet extraction, hot extraction (Randall) and continuous economic extraction (Twisselmann) are described graphically. Users can gain a clear idea of the differences between the approaches and decide if a particular method is suitable for their sample.
The video also showcases the revolutionary FatExtractor E-500 for quick extraction of total or crude fat from food and feed samples. The fat extraction system offers convenient combination of several extraction methods, including Soxhlet, hot extraction and Twisselmann in one unit. The fully automated fat extractor can process up to six samples in parallel for faster processing times. The system offers performance that is in full accordance with official regulations: ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Some of the benefits of the FatExtractor include:
🔹 Easy switch between Soxhlet, hot extraction and Twisselmann by simple interchange of glass assembly
🔹 Highest extraction efficiency thanks to individual level sensors
🔹 Flexible sample sizes
🔹 Cost-efficient ability to collect and reuse solvent
🔹 Maximal user and environmental safety thanks to innovative flange z-seal system that guarantees minimal solvent emission
🔹 Intuitive operation for users of any skill level with easy setup of an automated extraction or use of pre-set methods