The melting profile (Solid Fat Content vs. temperature) is an important property of edible oils and fats used in the food industry. It is especially important in the bakery, confectionery and margarine industries. The melting curve determines the specific application of the edible oil/fat making it an important quality control parameter for suppliers and end users, as well as for the purpose of product development. Increasing legislation associated with reducing or eliminating trans fatty acids has caused renewed interest in the method because many conventional products need to be reformulated.
Time Domain Nuclear Magnetic Resonance (TD-NMR) has been the method of choice for the measurement of solid fat content, over many decades, due to its ease of use and reproducibility.
Measurement takes 6 or 8 seconds for stabilising and non-stabilising fats respectively.
Ensures tight control of your production and product quality.
Simple software guides the operator through the measurement process.
Users can easily carry out routine cleaning to ensure consistent results.
After melting the samples, typically at 100°C, they are pre-conditioned at 60°C and then 0°C to eliminate their thermal history. Stabilizing fats such as cocoa butter require a different temperature regime. Thereafter the samples are usually stabilised at 5-6 temperatures of interest prior to NMR analysis, to allow generation of the melting profile. The MQC+ (and MQR) can be supplied with a range of dry heaters and water baths required to condition/temper the samples.