Insight in ultrasonic shear reflection parameters by studying temperature and limonene influence on cocoa butter crystallization

The microstructure of crystallized fat determines to a large extent the macroscopic properties of fat rich products, such as texture, mouthfeel,… Hence, monitoring the crystallization behavior (including not only the primary crystallization but also the microstructural development) during the production process is of utmost importance in order to obtain high quality end products. The ultrasonic shear reflectometry technique is a fast non-destructive technique which provides quantitative data about the crystallization process based on an inverse model. The simplicity of the technique offers potential for inline control. This may be beneficial to evaluate the crystallization process under different process conditions and to stimulate product innovation as more insight can be obtained in the microstructure development of new products.