The measurement of total fat in chocolate is extremely important within the chocolate industry, a major segment of the global confectionary industry. The essential part of consumer appeal of chocolate is its quality and consistency. The key ingredient of chocolate is the cocoa bean, a natural product which varies depending on growing environment, storage and processing.
In the processing of cocoa beans, intermediate materials such as crumb and nib and other chocolate products, it is essential to quantify the fat content for end-product consistency.
Our benchtop NMR analyser, MQC+, provides a fast, simple and accurate method of measuring total fat in chocolate.