Why measure solid fat:

solid fat content(SFC) is a conventional measurement index for cocoa butter, margarine, butter, etc. It is an indicator of the melting and hardness properties of fats at different temperatures. The melting and hardness properties have a significant impact on the taste, aroma, and application performance. The melting performance can be obtained by directly heating until complete melting, but the SFC value has a strong relationship with the crystal type of fat, is sensitive to temperature changes, and has a significant impact on the crystallization rate or preheating process.
SFC is an important indicator of new fats and a more important indicator for quality control in food manufacturers.

Nuclear Magnetic Resonance Solid Fat:

The technique for measuring solid fat content begins with the use of an expansion meter, which is based on an empirical formula to obtain the Solid Fat Index (SFI). However, the operation process is complex and requires high technical expertise.

Since the 1960s, nuclear magnetic resonance (NMR) has been used as a more reliable method to determine solid fat content. Due to its ability to measure the amount of fluid in a liquid, the so-called indirect NMR method can indirectly determine solid fat content. Although the indirect method has high accuracy and only requires one standard sample (100% oil reference sample), the testing is still quite cumbersome, requiring four tests to produce a solid fat content result.

Nuclear Magnetic Resonance Solid Fat Content AnalyzerCompared with the indirect NMR method performed by continuous wave NMR spectrometer, pulse NMR spectrometer can simultaneously obtain the content of solid fat and liquid fat, which is the later developed direct NMR method. Although the direct NMR method requires three standard samples (0% SFC, 30% low SFC, 70% high SFC), conventional testing only needs to be tested once instead of four times. Compared with indirect NMR methods, the test results are more accurate, and the direct NMR method reduces the possibility of operator errors. Although SFC testing has been simplified, the simplification of sample preheating limits the speed of analysis, and the preheating process must ensure a certain amount of time.
SFC is an important indicator of new fats and a more important indicator for quality control in food manufacturers.

Nuclear Magnetic Resonance Solid Fat Content AnalyzerProduct Introduction:

PQ001Nuclear Magnetic Resonance Solid Fat Rapid AnalyzerIt is a high-performance small nuclear magnetic resonance device with a one box design, officially launched in 2008. It can quickly determine the solid fat content (SFC), with high accuracy, reliability, and stable performance of the test results. The product adopts a modular design concept and can be configured according to user needs to meet the practical needs of factories and scientific research. Kepin not only has the characteristics of nuclear magnetic resonance without special sample preparation, non-destructive testing, and green environmental protection, but also has excellent measurement accuracy and repeatability, fast analysis speed, and simple and convenient operation. It is an ideal desktop small nuclear magnetic analyzer with high cost-effectiveness.

Basic parameters:

1. Magnet type: permanent magnet
2. Magnetic field strength: 0.5T

Main functions:

Rapid determination of solid fat (SFC) content
Scope of application: Cocoa butter, margarine, butter, etc.

Application examples：Nuclear magnetic resonance testing for solid fat content