Mass Spectrometry & Spectroscopy
Unlocking Oil and Fat Analysis using Benchtop NMR
Aug 05 2021
The fat content of foods is always a critical factor as following a healthy diet becomes increasingly important to consumers. This means manufacturers need to ensure accurate, fast and clean measurement of oils and fats in a variety of foods, including snacks and chocolate. Moreover, the presence of oils and fats is a major determinant in texture, mouthfeel, flavour and quality - therefore it is vital to ensure consistency across the production process. Nuclear Magnetic Resonance (NMR) can help in this objective with a rapid, simple and precise method for the measurement of fats and oils. Careful control of oil content in snack food is essential in ensuring product consistency in the global snack food industry, one of the fastest growing segments in foods today. It is a highly competitive industry where success requires high quality and, above all, a consistent product to ensure repeat consumption. Likewise, in the chocolate sector, its enduring consumer appeal rests on its sensory properties and consistency. In this article we discuss the quantification of fat content during and after processing for end-product consistency.
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