Measuring Total Fat in Chocolate using Benchtop NMR MQC Analyser

The measurement of total fat in chocolate is extremely important within the chocolate industry, a major segment of the global confectionary industry. The essential part of consumer appeal of chocolate is its quality and consistency. The key ingredient of chocolate is the cocoa bean, a natural product which varies depending on growing environment, storage and processing.

In the processing of cocoa beans, intermediate materials such as crumb and nib and other chocolate products, it is essential to quantify the fat content for end-product consistency.

Our benchtop NMR analyser MQC systems provide a fast, simple and accurate method of measuring total fat in chocolate.

For further information please download our application note: Determination of Total Fat Content in Chocolate and other Cocoa Derivatives.