Supercritical fluid extraction of encapsulated oil products

Standard methods of oil analysis, for example, Soxhlet extraction and supercritical fluid extraction (SFE), were ineffective for recovering oil from encapsulated food products. Efforts were made to enhance SFE of the oil for these products. Samples were hydrated and heated, which helped to break down the encapsulating structure. In addition, extra diatomaceous earth was needed to absorb and disperse the added water. Optimal extraction conditions were established, and quantitative extraction of oil was achieved for various laboratory-prepared and commercially encapsulated food products.