Relaxometry has long been used in food science to determine the solid fat content (SFC), moisture content etc. Not only can the NMReady perform these fundamental experiments, but, in addition, the option to measure high-resolution 1D 1H NMR spectra can provide additional invaluable information through speciation (e.g., amount of saturated and unsaturated fats, cis-trans olefin confirmations, % carbohydrates).
Qualitative and quantitative (qNMR) methods are also possible to validate product claims. For example,
Detection of Soybean Adulteration in Olive Oi (2014, 7MB)
Fish Oil Supplements
Authenticity of Honey vs. Syrups
Measuring Alcohol Content in Commercial Liquors (2019, 2MB)