ETHOS™ X
Microwave Fat Determination in Food and Feed
ETHOS™ X
Microwave Fat Determination in Food and Feed
Fat determination in food and feed matrices is a routine analysis that still relies on outdated and matrix-dependent methods which use obsolete and time-consuming technologies. The ETHOS X offers a new approach to gravimetric fat determination, moving toward a more modern, greener and more efficient approach to total fat, Fatty Acid Methyl Ester (FAME) and free fat determinations in food and feed matrices.
Features
Improved Workflow & Productivity
In QC and food testing laboratories a fast delivery of results and high throughput are key factors for total fat determination. Even modern automated Soxhlet techniques require several hours in order to deliver results affecting the competitiveness of the lab too. The ETHOS X processes 15 samples simultaneously, and as many as 45 samples in a single working day, using one rotor and 75 samples with two rotors. Its specific method combines the hydrolysis and extraction into a single step, thus having a direct impact on the lab’s turnaround time and throughput.
Lower cost per sample
Traditional extraction techniques are based on the Soxhlet technique, which uses elevated acid and solvent volumes for the hydrolysis and extraction steps, respectively. The ETHOS X offers a substantial reagent and waste reduction, thanks to the use of the closed-vessel technology. While Soxhlet and automated Soxhlet systems demand around 100/ 200 mL of reagents per sample, the ETHOS X only requires 35 mL. The low reagent consumption in combination with the higher productivity and competitive initial investment offers lower cost per sample.
Complete Fat Determination
In addition to total fat determination, Fatty Acid Methyl Ester (FAME) analysis is a common analysis as it determines saturated and unsaturated fats. The flexibility of the ETHOS X configuration and its dedicated procedures enables to perform FAME and free fat determinations of food samples, performing the complete fatty acids profile within a single platform.
| LIVER PATÈ (IFIP 1704) | |||
| Saturated fat | Monounsaturated | Polyunsaturated | |
| Reference value | 14.40 | 15.40 | 6.40 |
| ETHOS X (%) | 16.29 | 14.53 | 6.18 |
| LEGUME SOUP | |||
| Saturated fat | Monounsaturated | Polyunsaturated | |
| Reference value | 0.27 | 0.37 | 0.98 |
| ETHOS X (%) | 0.30 | 0.39 | 0.94 |
| SUNFLOWER OIL | |||
| Saturated fat | Monounsaturated | Polyunsaturated | |
| Reference value | 10.82 | 30.34 | 58.85 |
| ETHOS X (%) | 10.88 | 30.57 | 58.55 |
Complete fat profiles on three samples using ETHOS X methods