Fat Determination System

This fat testing apparatus is built around an electrically powered thermostatic water bath with digital readouts. The integrated system is designed to complete a full workflow including sample heating, fat extraction, solvent cooling and cyclic reuse, and comes with intelligent digital modules to manage temperature and working duration automatically. Operators are able to tweak the digital temperature regulator flexibly throughout the testing process, adapting to different boiling characteristics of various solvents and fluctuations of indoor environmental temperature. Additionally, a temperature regulator with built-in timing function is provided as an optional part to meet diverse experimental demands.

The condensation component can be moved up and down manually as a standalone unit during the entire operating procedure. All connecting parts between the condenser, extraction tube and collection flask adopt standard ground glass joints. This mature connecting structure delivers reliable sealing effect, effectively preventing solvent leakage and volatile gas escape, so the whole assembled setup can maintain stable working conditions.

In routine food analysis experiments, test specimens are treated with organic solvents such as anhydrous diethyl ether or petroleum ether to complete the extraction process. After the extraction step finishes, the applied solvent will be thoroughly removed by evaporation. The remaining solid substance left inside the container is generally termed fat or crude fat in the field of food composition detection. It is worth noting that this extracted substance is a complex mixture rather than pure lipids. Apart from fatty substances, it also includes natural pigments, volatile essential oils, wax matter, plant resins and other miscellaneous ingredients. Therefore, the fat content acquired by this conventional solvent extraction method is specifically categorized as free fat.