The Extraction of Fat from Low, Middle, and High-Fat Foods

Extraction of Fat from Low, Middle, and High-Fat Foods

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Abstract

Fat extractions are an important aspect of food testing and safety. They are critical to the accurate calculation of nutrition facts and quality assurance. Traditionally, fat extractions are done using acid prehydrolysis and the Soxhlet method, which is laborious, manual, and time consuming. Thus, faster and automated methods are needed. The EDGE® automated extraction system, was used to extract the fat from different food samples using an acid prehydrolysis protocol before extraction. The direct extraction of each food was also completed. Foods considered low, medium, and high-fat were all extracted with excellent recoveries and RSDs. The EDGE is an ideal choice for food laboratories that need to obtain intact fat extracts and wish to incorporate automation into their workflow.

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