Food research and development is required to make safe, healthy, stable and tasty products; it is also necessary to ensure that they meet the latest regulatory and legal obligations. Thus, techniques are required to measure physical properties (e.g. melting profiles) food structure (e.g. water/fat distribution including droplet size), composition (oil, water, fatty acid composition) and authenticity.
Oxford Instruments’ Time Domain NMR (TD-NMR) and Benchtop NMR spectroscopy systems provide these tools for R&D, many of which are readily transferrable to a QA/QC or contract laboratory setting. Thus, the instruments are easy to use, maintain and provide reproducible results.