Rapid Determination of Total and Solid Fat Contents in Chocolate Products by Pulsed Nuclear Magnetic Resonance

A rapid pulsed NMR method of fat analysis in chocolate without prior solvent extraction was developed. Total fat content of 43 chocolate products was determined at 60°C using sucrose‐oil mixtures as standards. Solid fat content (SFC) was calculated from the liquid oil content at different temperatures. Total fat content agreed to 0.90% standard error of prediction as compared with the Soxhlet method. SFC as determined by NMR correlated well with the dilatometry (r = 0.98) and the DSC (r = 0.96) results. This technique is suitable for quality control of chocolate and other lowmoisture, high‐fat products.