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Determination of Solid Fat Content in Edible Oils and Fats by the Official Direct Method (AOCS Cd 16b-93)

Published 23 May 2014 | By Oxford Instruments

The measurement of Solid Fat Content (SFC) in edible oils and fats is an essential measurement in the bakery, confectionery and margarine industries. It is important that raw materials are characterised according to their melting profile, and rapid and convenient methods are required for doing this. The traditional method for measuring SFC has been dilatometry, but this is now regarded as slow, inaccurate and cumbersome. For a number of years, Nuclear Magnetic Resonance (NMR) has been the method of choice for determination of SFC.

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Determination of Solid Fat Content in Edible Oils and Fats by the Official Direct Method (AOCS Cd 16b-93)