The rheology and foamability of crystal-melt suspensions composed of triacylglycerols.

The rheology of triacylglycerol (TAG) crystal-melt suspensions (CMSs) consisting of anhydrous milk fat (AMF), cocoa butter (CB), and palm kernel oil (PKO) as function of crystallization shear rate and crystal volume fraction is investigated by in-line ultrasound velocity profiling - pressure difference (UVP-PD) rheometry. Measurements up to = 8.8% are presented.