Studies on the Crystallization Behaviour of the Cocoa Butter Equivalents by Pulse Nuclear Magnetic Resonance ‐ Part I

Pulsed low resolution magnetic resonance NMR is becoming a standard technique for the determination of solid fat content (SFC). The investigation of critical parameters for the development of pulsed NMR technique for the determination of the solid fat content in cocoa butter equivalents (Illexao) is described. In the modified procedure a pulse repetition time of 6 seconds was used which simplified the use of f. factors for various Illexao types and eliminated magnetic saturation effect. Furthermore f. factors for various tempering modes are nearly the same. From our experience it is clearly visible that the pulse NMR method is quick, reproducible, reliable and can be operated by people after only a bare minimum of instruction.