A process for controlling the solidification and/or crystallisation of a fat or a fat-containing food

摘要

A process for controlling the solidification and/or crystallization of a cocoa butter-containing food under the influence of a magnetic field, allowing said food product to be produced in form V or form VI (of the six possible crystal forms of cocoa butter) directly from liquid phase, thereby eliminating certain costly steps such as the necessity to utilize cooling tunnels.