ResourceFood and Beverage
Fat determination in bakery products and chocolate
2 Dec 2019In this application note, BUCHI introduces a simple and reliable procedure for fat determination of bakery and chocolate products according to Weibull-Stoldt. Here, the HydrolEx H-506 is used to hydrolyze the sample and the FatExtractor E-500 is used to perform the Soxhlet extraction.
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Food and Beverage ProcessingFood and Beverage Processing involves the preparation of food products for further analysis. Typical instrumentation includes blanchers, color sorters, cookers, grinders, and refrigeration. These are used to replicate the processes commonly used in the commercial preparation of food and beverages.Food TestingFood testing refers to a variety experiments including PCR, mass spectrometry, processing, QuEChERS, analyzing and Kjeldahl.Fats