Oil and fat analysis throughout the food chain

This presentation will show how time domain NMR (TD-NMR) is used to measure fats throughout the food chain; from harvest through to manufacturing of ingredients and the food products themselves. For example, fat content is an important parameter for quality assurance and control of snacks, confectionary and food ingredients. Other measurables include the melting profile of edible oils/fats and droplet size in food emulsions such as dairy and non-dairy spreads. The measurement of Fat, Oil & Grease (FOG) in effluent released from food manufacturing sites is also described.
Dit webinar vindt plaats op dinsdag 10 november om 15:00

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Dr Kevin Nott, Oxford Instruments Magnetic Resonance on behalf of SALM EN KIPP