Milk fat is widely used in food products especially fat spreads and chocolate products. The usual method to determined milk fat is by fatty acid profile analysis by gas chromatography, where butyric acid is regarded as the principle marker of authenticity. However, this method is quite laborious to carry out, and more recently analysts have turned to proton NMR as a more rapid method. Romanian researchers have evaluated the published NMR method, and have discovered that the triplet used in the NMR spectra for butyric acid and milk fat authentication is also produced by n-3 fatty acids such as linolenic acid (C18:3), and therefore may not be suitable for distinguishing milk fat from adulterated or non-dairy fat blends. They verified this by determining the fatty acid composition of 3 synthetic non-dairy fat blends, and obtained fatty acid compositions similar to milk fat, allowing for its misclassification as genuine milk fat.
The 1H-NMR method was revised by using 3 new NMR fat descriptors based on various integral ratios of signals associated with the CH2 moiety versus signals associated with butyric and n-3 fatty acids. This combined with chemometric analysis allowed the correct classification of both butter fat samples and simulated butter fat compositions, as well as, other vegetable (linseed, coconut, palm stearin, palm kernel oil, Lallemantia iberica seed oil) and animal fats (beef and sheep tallow).
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