Food manufacturers distinguish themselves from their competitors by providing consistent products, therefore one way to achieve this is by performing quality control measurements. Fat content not only determines the textural properties of foods but is also an important nutritional parameter; likewise the amount of saturated, monounsaturated, polyunsaturated and omega-3 fatty acids has a bearing on the customer’s perception of how healthy the product is. The solid fat content at different temperatures (melting profile) affects the applications that a particular oil, fat or blend is used for. Finally both the solid fat content and water droplet size are important parameters for the physical, sensory and microbiological properties of butter, margarine and other food emulsions. All of these measurements can be made quickly and easily by Oxford Instruments’ benchtop NMR instruments.