Authors attempted analysis for simultaneous determination of solid fat and water contained in margarine using NMR signal intensity method. The sample used were; different types of butters and margarines, blends of hardened beef tallow and corn-oil, with various amounts of water added to.
The solid fat content from high resolution NMR and the solid fat index (S.F.I.) value from dilatometry tended similar in the lower level, less than 25 of the S.F.I. value, but the difference between the both methods became 20% or more in the higher level, more than 40 of the S.F.I. value.
From the result of the quantitative analysis, the lowest detectable concentration of water was 3.4%. The accuracy of the area intensity method was found to be ±2% within the temperature range, 0° to 45°C.
