Easier, Faster, More Accurate Analysis of Solid Fat Content

这melting profile (Solid Fat Content vs. temperature) is an important property of edible oils and fats used in the food industry. It is especially important in the bakery, confectionery and margarine industries. The melting curve determines the specific application of the edible oil/fat making it an important quality control parameter for suppliers and end users, as well as for the purpose of product development. Increasing legislation associated with reducing or eliminating trans fatty acids has caused renewed interest in the method because many conventional products need to be reformulated.

时域核磁共振（TD-NMR）是由于其易用性和再现性，多十年来测量固体脂肪含量的选择方法。

Measurement takes 6 or 8 seconds for stabilising and non-stabilising fats respectively.

Ensures tight control of your production and product quality.

简单的软件通过测量过程引导操作员。

Users can easily carry out routine cleaning to ensure consistent results.

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标准方法

Complies with AOCS Cd 16b-93, ISO 8292-1:2008, IUPAC 2.150 international standards for the Direct method.

Flexibility

这same instrument may also be used to make a variety of other measurements, e.g. oil and moisture content.

Minimal sample preparation

Simply transfer the sample into a tube, condition then analyse in seconds.

Different languages

说明可以是英文，法语，德语，西班牙语，中文和日语默认情况下。

User-defined protocols

预装稳定和非稳定脂肪方法;用户可以定义使用的协议（系列，并行或单个测量）和温度以及变化测量参数。

强大的校准

Instrument is stable and rarely needs to be re-calibrated; if required, the process takes just a few minutes.

Reporting software

允许将要检查，绘制和导出到其他程序的数据;它还允许产生熔化的轮廓曲线。

Certified standards

仪器提供认证的校准样本，以确定F因子。它们密封在玻璃管中，以确保寿命。

液滴尺寸

液滴尺寸是食物稳定性的关键参数，特别是人造黄油，其中水滴尺寸分布决定微生物稳定性。TD-NMR可以在不改变的情况下测量整个小样品的液滴尺寸分布，并且如有必要，在其保持稳定的温度下。此外，与显微镜不同，TD-NMR是快速，易于使用的，也可以分析各种样品，即使它们是不透明的。这MQR.适用于液滴和固体脂肪分析。

Video: Solid Fat Content using Oxford Instruments MQC+ Solid Fat Analyser

Accessories

After melting the samples, typically at 100°C, they are pre-conditioned at 60°C and then 0°C to eliminate their thermal history. Stabilizing fats such as cocoa butter require a different temperature regime. Thereafter the samples are usually stabilised at 5-6 temperatures of interest prior to NMR analysis, to allow generation of the melting profile. TheMQC+(andMQR.) can be supplied with a range of dry heaters and water baths required to condition/temper the samples.