Results 261 to 270 of about 339,240 (298)

Estimating the Solids-Not-Fat Content of Milk

1954
Excerpt 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., Anderson, Elsie D., Bele, Frank A., Herrmann, Louis F., Anderson, Elsie D., Bele, Frank A.   +5 more
openaire   +1 more source

Calculation of the solid fat content of vegetable fats using the Hildebrand equation

Journal of the American Oil Chemists' Society, 2023
Vegetable 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 ...
openaire   +1 more source

Determination of Solid Fat Content in Plain Fats and Suspensions with Lab-scale SAXS Device

Proceedings of 2022 AOCS Annual Meeting & Expo, 2022
Fat 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

2013
Spreadability 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., Schimmel, H., van Duynhoven, J.P.M.   +2 more
openaire   +2 more sources

Determination of the solid fat content of commercial fats by pulsed nuclear magnetic resonance

Journal of the American Oil Chemists' Society, 1978
AbstractA 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
openaire   +1 more source

The estimation of the total solids and solids-not-fat of milk from the density and fat content

Journal of Dairy Research, 1959
The 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
openaire   +1 more source

Determination of the Solid Fat Content in Milk Fat by Gas Chromatographic Triglyceride Analysis

Lipid / Fett, 1994
AbstractMilk 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
openaire   +1 more source

Accelerated Fat Bloom in Chocolate Model Systems: Solid Fat Content and Temperature Fluctuation Frequency

Journal of the American Oil Chemists' Society, 2015
AbstractChocolate model systems were designed with high‐melting fat (cocoa butter stearin, CB‐S) mixed with low‐melting fats (sunflower oil, canola oil, cottonseed oil, peanut oil) to give 45, 55, and 65 % solid fat content (SFC). Defatted cocoa powder provided a 50 % particulate level in the model chocolates.
Jiayang Jin, Richard W. Hartel
openaire   +1 more source

Fully automated determination of solid fat content by pulsed NMR

Journal of the American Oil Chemists' Society, 1974
AbstractPulsed NMR has been developed into a quick, accurate fully automated method for the determination of the solid fat content in partially crystallized fats. Accepting a standard deviation of 0.3% solids, the percentage of solids is displayed on a digital voltmeter or printed out 6 sec after placing the sample into the sample holder.
K. Van Putte, J. Van Den Enden
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Determination of the solid fat content of hard confectionery butters

Journal of the American Oil Chemists' Society, 1982
AbstractA method is described for the determination of the solid fat content in hard confectionery butters of the nonstabilized type, e.g., palm kernel sterine. The method is based on the technique of low‐resolution pulsed nuclear magnetic resonance (pNMR) by means of which the solid fat content of a fat sample can be calculated directly from the ...
J. C. van den Enden, J. B. Rossell, L. F. Vermaas, D. Waddington   +3 more
openaire   +1 more source