This eBook explores how benchtop Time Domain Nuclear Magnetic Resonance (TD-NMR) reshapes oil and fat analysis across the global food chain. Sponsored by Oxford Instruments, the collection brings together application-driven case studies showing how rapid, non-destructive NMR measurements are improving control, consistency, and efficiency - from raw material intake to finished product quality.
At its core, the eBook positions TD-NMR as a robust analytical technique for quantifying oil, fat, moisture, and structural properties without complex sample preparation. Across applications ranging from seed processing and edible oil production to snack manufacturing and plant-based food development, benchtop systems such as the MQC+ and MQC-R are shown to support faster decision-making, reduced waste, and deeper process insight.
Key themes include standardized oil and moisture determination in oilseeds to support regulatory compliance, real-time yield measurement to improve palm oil production efficiency, and continuous quality monitoring in processed foods to protect product integrity. The collection also highlights rapid solid fat content and total fat measurements for high-fat products such as chocolate, demonstrating TD-NMR’s role in maintaining batch-to-batch consistency.
Beyond conventional food matrices, the eBook examines emulsion stability and droplet size analysis, alongside emerging applications in alternative protein systems, where TD-NMR is delivering new insight into cooking dynamics and texture development. A practical cost–benefit perspective further illustrates how in-process TD-NMR testing can translate into measurable financial and operational gains.
Together, these contributions position benchtop TD-NMR as a scalable, industry-ready solution - reinforcing Oxford Instruments’ commitment to delivering precise, accessible analytical technologies for modern food and agricultural challenges.
This information has been sourced, reviewed and adapted from materials provided by Oxford Instruments.
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