Solid fat content
The share of fat that is crystalline at a given temperature drives melting behaviour, spreadability and mouthfeel in margarines, shortenings and chocolate. TD-NMR gives the full melting profile. Read more →
Applications in detail
What it can measure for you
TD-NMR Time-domain NMR · minispec
Isothermal fat crystallisation
Follow crystals forming over time at a set temperature. Compare ingredients, check tempering and spot problems such as slow setting or bloom. Read more →
Fat and moisture in solid foods
Total fat and moisture in snacks, powders, chocolate, dairy products and feed in about a minute, with no solvent extraction and little sample preparation. Read more →
Oil and moisture in seeds and nuts
Oilseeds, kernels and nuts measured without destroying them, so the same sample can go on to other tests. Used in breeding, purchasing and routine quality control. Read more →
Droplet size in emulsions
Restricted diffusion of water or oil gives the droplet size distribution in mayonnaise, dressings, spreads and dairy products, which affects stability, texture and shelf life. Read more →
EPR Benchtop EPR · ESR5000
Oxidative stability and antioxidants
Detect radicals in oils, beverages, wine and beer as they age, and rate the antioxidant capacity of ingredients and extracts, to predict shelf life and compare recipes. Read more →
How MSY Consulting helps
From your question to a routine method
Describe your samples and your question. MSY Consulting runs feasibility measurements, shows you what the technique can and cannot do for your case, and then supports you with demonstrations, on-site help and training until the method is part of your routine.
Contact
Let's talk about your application
Send an email describing your instrument and your application, and you will get a reply.
contact@msyconsulting.euMSY CONSULTING SAS · Wissembourg, France · LinkedIn