Understanding the crystallization of fats like cocoa butter (a constituent used in chocolate and numerous confectionery products) is vital as it can have a direct impact on the appearance and quality of the end product.
Crystallization can be influenced by processing as well as storage conditions, and existing measurement techniques tend to take up to 44 hours, including sample preparation. To overcome these issues, Bruker has developed a reliable new method that takes less than two hours.
- Easy to use
- Fast analysis and characterization of fat quality and structure
- Minimal requirements regarding site and infrastructure
- Accurate measurements
- No chemical preparation needed
For manufacturers who have to make well-timed decisions on the quality of fat constituents added into their products, Bruker currently provides a new technique for the characterization of crystallization within 2 hours.
The dynamic crystallization analysis offers a fat crystallization pattern on a timeline by indirectly measuring the solid fat content revealing the preliminary crystallization, the key crystallization step, and the final solid fat content in 2 hours, which also includes sample preparation.
According to the velocity of the crystallization and the final solid fat content, quality control managers can plan not only whether the supplied fat is accepted or rejected but also whether it will be used for glazing or filling.
- Samples are prepared in conventional 10 mm NMR glass tubes (details in the SOP)
- The easy to use minispec.exe software is initiated and the dynamic crystallization application is loaded
- The intuitive Dynamic Crystallization Analysis application is used to carry out the sample examination interactively with the operator
- Upon completion of the NMR measurement, the data is automatically processed in the background using Bruker’s Dynamic Center software
- The factors for the alpha (crystallization initiation) and beta (main crystallization) phases are shown in the GUI result box
- Upon activating the QA/QC mode, a prompted information box warns the operator if a factor is not in scope
- Limits can be entered in keeping with practical experience and modified according to the production process
- The data can be reprocessed several times as required with various boundary limits before ending the experiment
- Data with reference to name, time, and date of the measurement is saved