In this webinar, Dr. Kevin Nott and Dr. James Sagar, will show how both Time domain NMR (TD-NMR) and benchtop NMR spectroscopy are used to measure oils, fats and other components; from harvest through to manufacturing of ingredients and the food products themselves.
Fat content is an important parameter for quality assurance and control of snacks, confectionery and food ingredients. The melting profile of edible oils and fats, as well as the size of the droplets in food emulsions such as dairy and non-dairy spreads are additional TD-NMR measurables. Benchtop NMR spectroscopy can measure the proportion of saturated, monounsaturated, polyunsaturated, and omega-3 fatty acids in a variety of foods.
By the end of the webinar, you will have learnt:
James Sagar has been a Strategic Product and Applications Manager in benchtop NMR at Oxford Instruments since January 2019. He ...