Bench-top NMR-food: Solid fat content determination and emulsion droplet sizing

M.A. Voda, J. Van Duynhoven

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

5 Citations (Scopus)


In food research and development, relaxometric and diffusometric benchtop NMR methods have been used to obtain quantitative phase compositional and food microstructural parameters in a routine manner. The most commonly used applications are assessment of solid fat content, and water and oil droplet size distributions in food emulsions. The accurate, precise, and robust nature of these methods has made them indispensable for food researchers, technologists and product developers. In the next few years, we expect radical improvements in performance of benchtop equipment, as well as further miniaturisation of NMR instrumentation. Both developments will drive further penetration of NMR technology into the food supply chain.

Original languageEnglish
Title of host publicationMobile NMR and MRI
Subtitle of host publicationDevelopments and Applications
EditorsMichael L. Johns, Einar O. Fridjonsson, Sarah J. Vogt, Agnes Haber
Place of PublicationCambridge, UK
PublisherRoyal Society of Chemistry
ISBN (Electronic)9781782628095
ISBN (Print)9781849739153
Publication statusPublished - 2016

Publication series

NameNew Developments in NMR
ISSN (Print)2044-253X
ISSN (Electronic)2044-2548


Dive into the research topics of 'Bench-top NMR-food: Solid fat content determination and emulsion droplet sizing'. Together they form a unique fingerprint.

Cite this