Based on these requirements, Bruker has developed the Dynamic Fat Crystallization Analysis of Fats and Mixtures application. Within two hours, it enables the operator to obtain a crystallization pattern of fat on a timeline by measuring the fat content. Thereby, the initial crystallization, the main crystallization step and the final Solid Fat Content will be available to users in a fraction of the time usually needed. The control of crystallization is important in food products like chocolate, as it determines properties like mouthfeel, appearance and shelf life.
Due to the fast application, QC managers at factories can decide if the delivered fat is acceptable and unloaded or rejected, or if fat or mixtures are used for filling or covering applications.
The webinar attendees will obtain detailed instructions on how to use the new application. Our experts will demonstrate the simple operation using the Minispec mq20 also for NMR non-specialists.
The Dynamic Fat Crystallization Analysis offers the following Benefits:
The Webinar on The Dynamic Fat Crystallization is primarily aimed at Chocolate producers and suppliers of fats (for example cocoa butter) and fat mixtures to the chocolate industry, as well as similar industries making use of chocolate products. It is not needed to be an NMR expert
Dr. Rance Kwamen
Application Development Manager