Analysis of food and emulsions

Compact NMR is widely applied in food science, technology and industry. The applications and studies of low field NMR can be classified into the different modalities of NMR, namely relaxation, diffusion measurement, spectroscopy and imaging. These underlying principles of NMR are used in various fields of food analytics, classically mainly in quality control, nowadays increasingly in process analytics and chemical composition determination. The basic concepts are summarized together with examples for application of compact NMR in food and emulsion systems.