Supercritical CO2 Extraction for Total Fat Analysis of Food Products
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 64, Issue 4, pages 612–615, July 1999
How to Cite
Dionisi, F., Hug, B., Aeschlimann, J. M. and Houllemar, A. (1999), Supercritical CO2 Extraction for Total Fat Analysis of Food Products. Journal of Food Science, 64: 612–615. doi: 10.1111/j.1365-2621.1999.tb15095.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 3858. Received 8/31/98; revised 1/15/99; accepted 1/26/99.
- fatty acids;
- milk powder;
- supercritical fluid
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.