Dynamic Crystallization Analysis

Dynamic Fat Crystallization Analysis

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.


  • Rapid analysis and characterization of fat structure and quality
  • Accurate measurements
  • Reproducible
  • Easy to use
  • Minimal requirements regarding site and infrastructure
  • No chemical preparation needed


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.