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Determination of the solid‐liquid ratio of fats by wide‐line nuclear magnetic resonance
Author(s) -
Haighton A. J.,
Vermaas L. F.,
Hollander C.
Publication year - 1971
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/bf02673232
Subject(s) - iodine value , saponification value , saponification , analytical chemistry (journal) , hydrogen , relaxation (psychology) , chemistry , nuclear magnetic resonance , materials science , chromatography , organic chemistry , psychology , social psychology , physics
The Newport Quantity Analyzer is suitable for the determination of the solid‐liquid ratio in fats provided an accurate and rapidly reacting temperature control for the sample between the magnets is used. Hydrogen content and relaxation times determine the NMR signals. The hydrogen content can be calculated from the iodine value and the saponification value. In order to obtain a reliable “liquidline ” for a given sample, the NMR read out is measured at 60 C (completely molten state) and this value is multiplied by fixed factors for each temperature. With the Newport instrument, these conversion factors are still slightly dependent on the hydrogen content. Determinations of the solids content of various margarine blends, shortenings and hydrogenated oils were made. The relation between dilatometry and NMR results is temperature dependent. The correlations were especially good at low temperature, but poor at > 30 C.