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Raman spectroscopic prediction of the solid fat content of New Zealand anhydrous milk fat
Analytical Methods, 2009The functionality of anhydrous milk fat (AMF) is determined from solid fat content (SFC) and triacylglycerol (TG) profiles, parameters traditionally measured using nuclear magnetic resonance and high pressure liquid chromatography respectively. Raman spectroscopy coupled with partial least squares (PLS) analysis has been assessed as an alternative ...
C M, McGoverin +3 more
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In Situ Rheo‐NMR Measurements of Solid Fat Content
Journal of the American Oil Chemists' Society, 2008AbstractThe properties of crystallized fats depend on their solid fat content (SFC) and their fractal structures. The SFC and the structures are dramatically affected during crystallization under shear flow. A mini‐Couette cell was developed to crystallize fat samples under shear. The cell was tested with blends of canola stearin (CS) in canola oil (CO)
Gianfranco Mazzanti +2 more
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Limit of the solid fat content modification of butter
Journal of the American Oil Chemists' Society, 1994AbstractThree ways have been undertaken to modify solid fat content of butter oil: (i) interesterification, (ii) adjunction of high‐melting glycerides and (iii) joint effect of adjunction of high‐melting glycerides and interesterification. A solvent‐free interesterification, carried out with 1,3‐specific lipase fromMucor miehei, resulted in an increase
Salwa Bornaz +2 more
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Estimating the Solids-Not-Fat Content of Milk
1954Excerpt from the report Introduction: The principal purpose of this study was to test the accuracy of the Jacobson equation relating the solids-not-fat to the fat of milk, and of the Babcock formula relating solids-not-fat to fat and specific gravity.
Herrmann, Louis F. +5 more
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Calculation of the solid fat content of vegetable fats using the Hildebrand equation
Journal of the American Oil Chemists' Society, 2023Vegetable fats are complex multi-component mixtures of triglycerides. Here, the solidification behavior of a few vegetable fats is calculated using the Hildebrand equation. This calculation assumes, in the liquid phase, ideal mixing of the different components, in combination with literature data about the temperatures and enthalpies of fusion of the ...
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Determination of Solid Fat Content in Plain Fats and Suspensions with Lab-scale SAXS Device
Proceedings of 2022 AOCS Annual Meeting & Expo, 2022Fat suspensions, i.e. heterogenous mixtures of solid particles in a fat, are omnipresent in food products. Depending on the temperature, the lipid phase consists of a liquid and a solid fraction, often expressed as solid fat content (SFC). In suspensions, the solid particles also tend to affect the SFC, which makes it an important parameter to study ...
Fien De Witte, Koen Dewettinck
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Certification of Primary Standards for Solid Fat Content (SFC) Determination
2013Spreadability of fat containing food products can be easily assessed by the solid fat content (SFC). Usually, SFC is determined by direct methods based on low-resolution nuclear magnetic resonance spectrometry. A system of primary and secondary reference materials is required to calculate so-called “F-factors” accounting for instrument dead times ...
Bernreuther, A. +2 more
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Determination of the solid fat content of commercial fats by pulsed nuclear magnetic resonance
Journal of the American Oil Chemists' Society, 1978AbstractA method and instrumentation for measuring the solid fat content is reported that is both accurate and precise. It involves using transient nuclear magnetic resonance (NMR) measurements for determining the percentage of solids in commercial shortenings and hydrogenated oils at selected temperatures. The incorporation of a tempering step at 26.7
B. L. Madison, R. C. Hill
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The estimation of the total solids and solids-not-fat of milk from the density and fat content
Journal of Dairy Research, 1959The accuracy of the method specified in B.S. 734:1937 for the estimation of the total solids and solids-not-fat contents of milk from the density and fat content has been assessed by direct comparisons with the gravimetric method. A total of 2425 samples of milk, mostly from single herds, were examined in five series over different years.The ...
S. J. Rowland, A. W. Wagstaff
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Determination of the Solid Fat Content in Milk Fat by Gas Chromatographic Triglyceride Analysis
Lipid / Fett, 1994AbstractMilk fat from 440 butter samples obtained from more than 20 Northern German milk collection areas was extracted and the solid fat content (SFC) determined at 7 temperatures between 0 and 30°C using nuclear magnetic resonance spectrometry. Further, all milk fats were analyzed gas chromatographically for their triglyceride composition.
D. Precht, E. Frede
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