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.
More information online
Digital Edition
ILM 49.5 July
July 2024
Chromatography Articles - Understanding PFAS: Analysis and Implications Mass Spectrometry & Spectroscopy Articles - MS detection of Alzheimer’s blood-based biomarkers LIMS - Essent...
View all digital editions
Events
Jul 30 2024 Jakarta, Indonesia
Jul 31 2024 Chengdu, China
ACS National Meeting - Fall 2024
Aug 18 2024 Denver, CO, USA
Aug 25 2024 Copenhagen, Denmark
Aug 28 2024 Phnom Penh, Cambodia