Journal of the American Oil Chemists' Society

, Volume 82, Issue 5, pp 313–317

New technologies to determine solid fat content on-line

Authors

  • Silvana Martini
    • Department of Food ScienceUniversity of Guelph
  • Maria Lidia Herrera
    • Departamento de Industrias, Facultad de Ciencias Exactas y NaturalesUniversity of Buenes Aires
    • Department of Food ScienceUniversity of Guelph
Article

DOI: 10.1007/s11746-005-1072-7

Cite this article as:
Martini, S., Herrera, M.L. & Marangoni, A. J Amer Oil Chem Soc (2005) 82: 313. doi:10.1007/s11746-005-1072-7

Abstract

The determination of solid fat content (SFC) is an important analytical procedure in the food industry. The most common way to determine SFC is by low-resolution pulsed NMR (p-NMR). Although this technique is very sensitive and easy to use, it has the disadvantage that it cannot be used for on-line measurements. The present work compares new technologies to determine SFC on-line. On-line ultrasonic spectroscopy and NMR-MOUSE (NMR mobile universal surface explorer) techniques were compared with off-line p-NMR measurements and there was a good correlation between the values obtained. Ultrasonic measurements accurately described the SFC variation, whereas NMR-MOUSE determinations need to be improved to some extent owing to a strong temperature and motion dependence. These two techniques can be used as on-line methodologies to determine SFC during the crystallization of fats.

Key Words

Fat crystallizationNMR-MOUSEon-line measurementsp-NMRsolid fat contentultrasonics
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Copyright information

© AOCS Press 2005