FARE Labs is Providing Solid Fat Content by pulse NMR in Modified & Speciality Fats
Lipids which are present in the foods contain a range of structurally similar triacylglycerols with varying fatty acids. Due to the varied chain lengths and unsaturation of fatty acids, edible fats show a range of melting point. This melting behaviour affects the texture, stability and mouth feel of the fat. These features are very important in the quality control of the bakery and confectionery fats.
In vegetable oil industry the accurate and precise determination of solid fat is an important issue. During the finalization of commercial contracts, solid fat content values are needed to assess the quality of various products. The processing of oil and fat materials require SFC values to control process such as hydrogenation, blending and inter esterification.
Solid Fat Content (SFC) is the percentage of solids in fat at specified temperatures. Particularly, the chocolate products possessing ideal SFC, which is allowing them to be solids at room temperature, but when consumed the consumer feels “melt in mouth” experience. Consequently, estimation of SFC allows the manufacturing process to achieve high quality products.