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Keywords:

  • chocolate;
  • fat;
  • fatty acids;
  • milk powder;
  • supercritical fluid

ABSTRACT

Supercritical CO2 extraction (SFE) is a promising alternative to solvent extraction for the measurement of total fat in food products. Total fat was extracted by SFE from samples of food products of different compositions and fat contents. Results using SFE were statistically compared with those using standard methods. This feasibility study showed very promising results. A suitable method was developed for analysis of full milk powder and dietetic milk powder and recoveries were 97.4 and 98.4% respectively. The content of the major fatty acids of fat extracted with SFE was similar to that of Röse-Gottlieb solvent extraction.