Ultrasonic scattering in chocolate and model systems containing sucrose, tripalmitin and olive oil

Ultrasonic measurements of attenuation versus frequency were made on model systems comprising olive oil, sucrose, and tripalmitin to represent the constituents of chocolate. Corresponding measurements also were made on chocolate flowing in a pipeline at a pilot plant where the temperature, pressure, and temper of the chocolate were precisely controlled and monitored. Experimental results combined with simulation studies indicate that the effect of ultrasonic scattering from tripalmitin crystals in olive oil is modified by the addition of sucrose crystals at a high concentration. It is proposed that the presence of seed crystals in chocolate (temper) cannot be detected ultrasonically in the practical measurement range 1-12 MHz due to a similar process.