Oil analyzer MQC+

for solid fatfoodprocess

The melting profile (Solid Fat Content vs. temperature) is an important property of edible oils and fats used in the food industry. It is especially important in the bakery, confectionery and margarine industries. Melting Curve analysis determines the specific application of the edible oil/fat making it an important quality control parameter for suppliers and end users, as well as for the purpose of product development. Increasing legislation associated with reducing or eliminating trans fatty acids has caused renewed interest in the method because many conventional products need to be reformulated. Time Domain Nuclear Magnetic Resonance (TD-NMR) has been the method of choice for the measurement of solid fat content, over many decades, due to its ease of use and reproducibility. Measurement takes 6 or 8 seconds for stabilising and non-stabilising fats respectively. Ensures tight control of your production and product quality. Simple software guides the operator through the measurement process. Users can easily carry out routine cleaning to ensure consistent results. Standard methods Complies with AOCS Cd 16b-93, ISO 8292-1:2008, IUPAC 2.150 international standards for the Direct method. Flexibility The same instrument may also be used to make a variety of other measurements, e.g. oil and moisture content. Different languages Instructions can be in English, French, German, Spanish, Chinese and Japanese by default. Minimal sample preparation Simply transfer the sample into a tube, condition then analyse in seconds. Robust calibration Instrument is stable and rarely needs to be re-calibrated; if required, the process takes just a few minutes.