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The melting profile of solid fat content (SFC) is an important parameter for many fat-based food products, such as solid matrices, emulsions, and dispersions, since it can provide essential information on product stability, physical appearance, spreadability, mouthfeeling, particles adsorption and coalescence, and on the release of compounds in the encapsulation technology. The current standard techniques to measure SFC, namely, pulsed nuclear magnetic resonance and differential scanning calorimetry (DSC), provide accurate results but require expensive instrumentation and trained personnel. On the other hand, techniques are needed for fast, in situ measurements by generic operators along production lines to control industrial processes. In this paper, a novel technique to measure SFC in vegetable fats and oils is presented that could be implemented in the form of a low-cost, portable electronic system. The …