The rapid determination of fat in chocolate and related products using low resolution nuclear magnetic resonance

Summary The short‐term and long‐term stability of the Newport NMR Quantity Analyser when used for cocoa butter under various instrumental conditions has been investigated, and the optimum operational conditions selected. Following calibration of the instrument, techniques were developed for the rapid determination of fat in milk and plain chocolate, milk chocolate paste and crumb, cocoa liquor and powder, and the results compared with those of conventional extraction methods. the NMR results were higher, and products with relatively high moisture content required pre‐drying, but after applying standard corrections the agreement with the extraction methods was generally good. Precision and accuracy of the corrected NMR method as used in the laboratory was considered to be satisfactory for control purposes, and by using a temperature compensation technique in the factory, a rapid off‐line process control technique has been developed.