Abstract: The present invention relates to edible batter compositions which reduce fat uptake by absorption during cooking whilst maintaining characteristics of taste and texture, and to precursor compositions, methods of preparing food products and food products comprising the batter compositions of the present invention.

Abstract: A magnetic shim for an N.M.R. apparatus comprises a deformable body (particularly a flexible sheet) of electrically insulating material (e.g. P.V.C.) within which magnetic material (e.g. .gamma.-ferric oxide or barium ferrite) is dispersed. The shim may easily be attached (e.g. by an adhesive backing layer) to an inside wall of the apparatus and may suitably be cut to size until suitable magnetic compensation is achieved by trial and error. The nature of the compensation effected by the shim may be altered by employing different magnetic materials dispersed within the non-conducting material and/or by varying their concentration.