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.
basic information
【Other Features】 ■ Samples are prepared in standard 10mm NMR glass tubes. ■ Launch the user-friendly minispec.exe software and load the dynamic crystallization application. ■ Sample analysis is performed using an interactive, intuitive dynamic crystallization analysis application for the operator. ■ Data is automatically processed in the background by Bruker Dynamic Center software after NMR measurements are completed. ■ Parameters for the alpha phase (start of crystallization) and beta phase (main crystallization) are displayed in the results box of the GUI. * You can download the English version of the catalog. * For more details, please refer to the PDF materials or feel free to contact us.
Price range
Delivery Time
Applications/Examples of results
【Usage】 ■ Fats such as cocoa butter * You can download the English version of the catalog. * For more details, please refer to the PDF document or feel free to contact us.
