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Oil and Fat Analysis throughout the Food Chain

Measurement of oils and fats are required to improve product yield and quality throughout the food chain; from harvest through to manufacturing of ingredients and the food products themselves. Both time domain NMR (TD-NMR) and benchtop NMR spectroscopy optimise processes at many key stages: find out more by clicking on the numbers below.

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The MQC+ TD-NMR analyser determines oil, water, fat and solid fat content which are all important parameters for quality assurance and control of food products and the ingredients that they are made from. TD-NMR is also used to measure droplet size distributions in food emulsions such as dairy and non-dairy spreads.

The X-Pulse benchtop NMR spectrometer uses chemical information to quantify the proportion of saturated, mono-unsaturated, poly-unsaturated and omega-3 fatty acids in a variety of foods. Furthermore, spectra can be used to distinguish and authenticate different vegetable oils, herbs, spices, plant-based foods and meats, as well as to test for Robusta in Arabica coffee.

These methods are fast, accurate, reproducible and don’t require any expertise for sample preparation and the subsequent analysis. Furthermore, most applications have little or no calibration requirements.

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