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Studies on the Crystallization Behaviour of the Cocoa Butter Equivalents by Pulse Nuclear Magnetic Resonance - Part I

✍ Scribed by Shukla, V. K. S.

Publisher: John Wiley and Sons
Year: 1983
Weight: 519 KB
Volume: 85
Category: Article
ISSN: 0931-5985
DOI: 10.1002/lipi.19830851204

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✦ Synopsis

Pulsed low resolution magnetic resonance NMR is becoming a standard technique forthe determinationofsolid fat content (SFC).Theinvestigation of critical parameters for the development ofpulsed NMR technique forthe determination of the solid fat content incocoa butter equivalents (Illexao) is described.In themodifiedprocedureapulserepetition timeof6secondswas used which simplified the use off. factors forvariouslllexao types and eliminated magnetic saturation effect. Furthermom f. factors for various tempering modes are nearly the same. From our experience it is clearly visible that the pulse NMR method is quick, reproducible, reliable and can be operated by people after only a bare minimum of instruction.

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