During this webinar, hosted by Oils & Fats International, we will discuss how both time domain NMR (TD-NMR) and benchtop NMR spectroscopy are used to measure oils and fats throughout the food chain; from harvest through to manufacturing of ingredients and the food products themselves. For example, fat content is an important parameter for quality assurance and control of snacks, confectionery and food ingredients. Other TD-NMR measurables include the melting profile of edible oils/fats and droplet size in food emulsions such as dairy and non-dairy spreads.
Benchtop NMR spectroscopy can quantify the proportion of saturated, monounsaturated, polyunsaturated and omega-3 fatty acids in a variety of foods. Furthermore, spectra can be used to distinguish and authenticate different vegetable oils and meats as well as test for robusta in Arabica coffee.
Please note: if you are unable to join us, the session will be recorded and communicated with registered guests only. Please register to receive this communication.
Date: Tuesday 20 April
Time: 08:00 GMT | 09:00 CET | 12:30 IST | 18:00 AEDT
|Dr Kevin Nott
Product Manager and Applications Specialist at Oxford Instruments
Kevin has been an applications specialist and then product manager at Oxford Instruments since May 2005. Kevin was previously at the University of Cambridge where he researched into non-medical applications of Time Domain NMR and MRI.