Laboratory instrumentation solutions for the food science industry - Food and Beverage - Food

Relaxometry has long been used in food science to determine the solid fat content (SFC), moisture content, etc. Not only can the NMReady perform these fundamental experiments, but, in addition, the option to measure high-resolution 1D ¹H NMR acquisition can provide additional invaluable information through speciation (e.g., amount of saturated and unsaturated fats, cis/trans olefin conformations, % carbohydrates). qNMR QA/QC methods are also possible to validate product claims (e.g., carbohydrate content, alcohol percentage, authenticity of the sample or the presence of adulterants).