The crystallization of fats such as cocoa butter, an ingredient in chocolate and many confectionery products, is important to understand as it directly affects the quality and appearance of the final product. Crystallization can be affected by processing and even storage conditions, and current methods of measurement can take up to forty-four hours including sample preparation.
For manufacturers who need to make timely decisions on the quality of fat ingredients used in their products, Bruker now offers a new method for the characterization of crystallization in less than two hours.
Dynamic crystallization analysis provides a crystallization pattern of fat on a timeline by measuring the solid fat content indirectly showing the initial crystallization, the main crystallization step, and the final solid fat content within 2 hours including sample preparation.
Based on the velocity of the crystallization and the final solid fat content, quality control managers can decide if the delivered fat is accepted or rejected, as well as whether it will be used for filling or glazing.
Bruker’s commitment to provide customers with unparalleled help throughout the buying cycle, from initial inquiry to evaluation, installation, and the lifetime of the instrument is now characterized by the LabScape service concept.
LabScape Maintenance Agreements, On-Site On-Demand and Enhance Your Lab are designed to offer a new approach to maintenance and service for the modern laboratory