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Practical implications of the phase‐compositional assessment of lipid‐based food products by time‐domain NMR
Author(s) -
Duval Franck P.,
Duynhoven John P. M.,
Bot Arjen
Publication year - 2006
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/s11746-006-5045-7
Subject(s) - chemistry , proton , phase (matter) , relaxation (psychology) , fraction (chemistry) , proton nmr , analytical chemistry (journal) , chromatography , organic chemistry , physics , psychology , social psychology , quantum mechanics
The objective of this work is to determine the solid fat content (SFC) of the fat‐oil phase in oil‐in‐water (O/W) emulsions, i.e., the droplet SFC, using transverse relaxation decay deconvolution (TRDD) analysis. The TRDD NMR experiment classifies protein protons as mobile, semimobile, and nonmobile. Hence, protein contributes more or less to the solid content detected by TRDD as a function of pH, protein content, and protein denaturation. By taking into account the protein contribution to the overall solid content, one can estimate the droplet solid content in O/W emulsions. The SFC can then be deduced if one converts the ingredients' mass fraction into ingredients' proton fraction using the ingredients' proton densities.