Food chemistryCrystallizationRheologyFood HandlingDietary FatsSonication
Enhancing cocoa butter crystallization through high-intensity ultrasound processing.
Sirin Oba-Ilter, Silvana Martini
Published: 202610.1016/j.foodchem.2025.147282
Abstract
High-intensity ultrasound (HIU) is a promising technique for tailoring the crystallization and functional properties of fats such as cocoa butter (CB). This study aimed to elucidate how specific HIU parameters-probe diameter (3.2 or 12.7 mm), amplitu…
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