Industrial Association of Food Technology and Packaging (IVLV)

Best practice for crystallisation kinetics measurements via NMR

2 April 2017 | By Gottfried Ziegleder - Fraunhofer Institute for Process Engineering and Packaging, Isabell Rothkopf - Fraunhofer Institute for Process Engineering and Packaging, Wolfgang Danzl - Fraunhofer Institute for Process Engineering and Packaging

Low resolution or pulsed NMR (nuclear magnetic resonance) is an easy and fast way to determine solid fat content (SFC) of cocoa butter and other fats. It can also be used to observe the crystallisation process. However, in literature several ways of sample preparation and handling, especially for crystallisation kinetics…