Size reduction of samples with a high fat content
The fat content is one of the most important parameters for the quality control of food and feed. On the one hand, the fat content contributes greatly to the nutritional value of a product; on the other hand, some fats (e.g. milk fat or cocoa fat) are quite expensive components and should therefore be used economically. Due to the new EU directives about the labelling of food with terms such as “light” or “low fat”, it is now up to the manufacturers to indicate the true fat content of their products on the wrapping.