A Method for the Determination of the Solid Phase Content of Fats Using Pulse Nuclear Magnetic Resonance

✍ Scribed by Enden, J. C. Vanden ;Haighton, A. J. ;van Putte, K. ;Vermaas, L. F. ;Waddington, D.

• Publisher: John Wiley and Sons
• Year: 1978
• Weight: 711 KB
• Volume: 80
• Category: Article
• ISSN: 0931-5985
• DOI: 10.1002/lipi.19780800502

✦ Synopsis

Abstract

Until quite recently dilatation measurements were frequently used to provide information related to the solid phase content of commercial shortenings and margarine fats. With the appearance of reliable and relatively inexpensive pulsed magnetic resonance spectrometers it has become possible to replace the tedious and laborious dilatation technique by one using pulse nuclear magnetic resonance. This method has been shown to have considerable advantages over the continuous wave nuclear magnetic resonance technique for solids content determination in fats favoured by some workers and has now found extensive application within Unilever. A review of the basic method employed within Unilever for solids content determination in margarine fats is given and is discussed in the light of more than five years of experience of the use of the method within the Unilever margarine business. The extension of the above method for solids content determination in margarine fats to enable the measurement of solids content in confectionery fats is also described.