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Fat content and liquid‐to‐solid ratio of chocolate by wide line nuclear magnetic resonance
Author(s) -
Oref Izhack
Publication year - 1965
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635583
Subject(s) - nuclear magnetic resonance , chemistry , milk fat , content (measure theory) , analytical chemistry (journal) , materials science , chromatography , food science , mathematics , physics , mathematical analysis , linseed oil
Abstract Wide line nuclear magnetic resonance (NMR) was used for fast and accurate determination of the fat content and liquid‐to‐solid ratio of chocolate. The transition range of solid to liquid was found to be extremely narrow. The temp effect on the NMR signal is discussed and erratum methods are suggested to that effect. A method was developed for the separate determination of butter fat and cocoa fat in addition to the total fat content determination in milk chocolate.