Rapid phase-compositional assessment of lipid-based food products by time domain NMR.
In food science and technology, assessment of phase-compositional behaviour of lipids is critical for understanding many product properties and for effective process control. Time Domain NMR is a rapid and easy-to-handle technique, and is already well appreciated as a tool for phase-compositional assessment in foods. The phase-compositional detail that can be obtained with the established methodology is limited, however. In this work, we set out to obtain more phase-compositional details of lipids as currently feasible with the already established 'classical' NMR methods. We deployed a combined FID-CPMG experiment, and analyzed the Transversal Relaxation Decays by Deconvolution (TRDD) with semi-empirical mathematical functions for solid, semi-solid and liquid components. Within the solid component, different lipid crystal polymorphs can be discerned in a quantitative manner, i.e. alpha, beta and beta'. The TRDD method was validated against established NMR SFC methods, in terms of accuracy ('trueness') and precision. The solid fat content (SFC) of a large collection of fat blends was measured by the commonly employed NMR Direct and Indirect SFC methods and a good correlation with the results of the TRDD was observed, thereby demonstrating accuracy. Furthermore, TRDD was found to be equally precise as the established NMR SFC methods.
Trezza
E
E
Unilever Food and Health Research Institute, Unilever R&D, Vlaardingen, The Netherlands.
Haiduc
A M
AM
Goudappel
G J W
GJ
van Duynhoven
J P M
JP
D005502:Food; D005504:Food Analysis / Q000379:methods*; D008055:Lipids / Q000032:analysis* / Q000737:chemistry; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D013997:Time Factors; D014280:Triglycerides / Q000737:chemistry
D008055:Lipids; D014280:Triglycerides