Kenneth J. James, Ph.D.,* Supercritical Fluid Technologies, Inc.
Kenneth R. Krewson, Supercritical Fluid Technologies, Inc.,
Abstract
Supercritical fluid extraction has been gaining acceptance in quality control/quality assurance laboratories as a replacement technology for the traditional “organic solvent intensive” fat analysis methods. Conventional methods of fat analysis for baking dough, milk, and chocolate products are time and labor intensive, and require large amounts of hazardous organic solvents. Supercritical fluid extraction using CO2 as a solvent is an alternative method for extraction and isolation of fat content from these products. SFE for baking dough, liquid milk, and chocolate will be explored in this poster using the SFT-100
Extraction Unit and results compared to the traditional solvent intensive methods.