Ultrasonic Technology Applied to Edible Fats and Emulsions
Margarines, shortenings, emulsions and confections are examples of food products where precise control over solid fat content (SFC) and chemical composition are essential in order to make products of consistently high and uniform quality.
Martini, S., Piatko, M., Bernet, S. and Marangoni A. G. 2005. Ultrasonic Technology Applied to Edible Fats and Emulsions. Inform 16(7) 462-464.