Abstract
AbstractThe 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.
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