Extraction and fat analysis is a set of laboratory processes used to isolate fats (lipids) from a sample and determine their quantity and quality. Extraction separates lipids from complex materials such as food, biological tissues, or agricultural products using methods like solvent extraction or specialized techniques such as the Soxhlet method. Once extracted, fat analysis is performed to measure how much fat is present and evaluate its chemical properties, such as composition, degree of saturation, and quality indicators such as rancidity. This type of analysis is widely applied in quality control, nutritional assessment, and regulatory compliance, helping ensure product consistency, safety, and accurate labelling across the food and agriculture industries.

Fiber Analysis – Efficiency, Accuracy, and Method Compliance

Fiber analysis is a critical parameter in food, feed, and agricultural testing, used to determine structural components such as crude fiber, neutral detergent fiber (NDF), and acid detergent fiber (ADF). C. Gerhardt GmbH & Co. KG offers both fully automated and classical manual fiber analysis systems, enabling laboratories to choose between high-throughput automation and traditional