Dynamic Crystallization Analysis of Fats and Oils "minispec"
We provide a new method that allows for the characterization of crystallization properties within 2 hours!
The crystallization of fats such as cocoa butter, which is a raw material for chocolate and many confectionery products, directly affects the quality and appearance of the final product, making it important to evaluate it correctly. Crystallization can also be influenced by processing and storage conditions, and current measurement methods can take up to 44 hours, including sample preparation. To allow manufacturers who need to assess the quality of fat raw materials in a timely manner, Bruker is now offering a new method that can evaluate crystallization characteristics within 2 hours. 【Features】 ■ Rapid analysis and characterization of fat structure and quality ■ Accurate measurements ■ Reproducible results ■ User-friendly ■ Minimal requirements for installation environment and infrastructure ■ No need for chemical preparation *You can download the English version of the catalog. *For more details, please refer to the PDF document or feel free to contact us.
- Company：ブルカージャパン バイオスピン事業部
- Price：Other
