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The 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.
Time Domain Nuclear Magnetic Resonance (TD-NMR) has been the method of choice for the measurement of solid fat content, over many decades, due to its ease of use and reproducibility.
Complies with AOCS Cd 16b-93, ISO 8292-1:2008, IUPAC 2.150 international standards for the Direct method.
The same instrument may also be used to make a variety of other measurements, e.g. oil and moisture content.
Minimal sample preparation
The MQC+ does not require solvents which are hazardous to use and costly to dispose of.
Instructions can be in English, French, German, Spanish, Chinese and Japanese by default.
Preinstalled with stabilising and non-stabilising fat methods; users can define the protocols (series, parallel or individual measurements) and temperatures used as well as change measurement parameters.
Instrument is stable and rarely needs to be re-calibrated; if required, the process takes just a few minutes.
Allows data to be examined, plotted and exported to other programs; it also allows melting profile curves to be generated.
The instrument is supplied with certified calibration samples, to determine the f-factor. They are sealed in glass tubes to ensure longevity.
|food||Oil in snack foods, total fat in chocolate, fat in foodstuffs and Solid Fat Content (SFC)|
|Agriculture||Oil and moisture in oilseeds and their residues, oil in dried olive paste and oil in dried palm mesocarp|
|Textile||Spin finish on fibre, also known as Oil Pick-Up (OPU), Finish on Yarn (FoY), lubricant and avivage|
|Consumer products||Lotion on fabric and fluorine in toothpaste|
|Petroleum||Hydrogen content in fuel, oil content in waxes and wax content in petroleum products|
|Polymers||Xylene solubles in polypropylene, plasticiser in PVC, polymer density & crystallinity, oil in rubber and fluorine content|
|Other||Fluorine in powders (e.g. fluorspar, alumina) and limestone filler in asphalt|
Spectra Research Corporation (SRC) offers a range of innovative high-quality scientific products and laboratory services to industrial and scientific markets throughout Canada.
Measurement takes 6 or 8 seconds for stabilising and non-stabilising fats respectively.
Ensures tight control of your production and product quality.
Simple software guides the operator through the measurement process.
Users can easily carry out routine cleaning to ensure consistent results.