Nuclear Magnetic Resonance Method for Measuring Solid Fat Content (SFC)

Why Test Solid Fat Content (SFC)?

 

Solid Fat Content (SFC) is a key parameter for evaluating the melting and hardness characteristics of fats such as cocoa butter, margarine, and butter at various temperatures. These properties significantly affect texture, mouthfeel, flavor release, and spreadability in food products.

ISO and AOCS Standard Methods

 

International Standard: ISO 8292

American Oil Chemists’ Society (AOCS) Standard: Cd 16b-93

NMR (Nuclear Magnetic Resonance) Testing Method:

Direct Method for Measuring Solid Fat Content

 

1. Preheat at 100°C for 15 minutes;

2. Preheat at 60°C for 5 minutes;

3. Preheat at 0°C for 60 minutes;

4. Preheat at the target test temperature for 30 minutes before measurement.

The image below shows NMR-based pore throat distribution frequencies across cores with different permeability levels.

PQ001 NMR Analyzer for Solid Fat Content (SFC) Testing

The instrument successfully performed SFC measurements of two cocoa butter samples across multiple temperatures. Clear differences were observed: At ambient temperatures below 30°C, standard cocoa butter showed a higher SFC than reduced-calorie cocoa butter. Moreover, the solid fat in standard cocoa butter melted faster than that in reduced-calorie variants.