Abstract: The present invention relates to a process for the crystallization of a solid phase from a liquid, characterized in that the liquid during crystallization is subjected to ultrasound in the absence of transient cavitation. In particular the liquid is sonicated under such conditions of time and frequency that nucleation of stable crystals in the liquid is induced without exceeding the cavitation threshold and the occurrence of transient cavitation and the accompanying flavor deterioration is avoided. The liquid preferably is a triglyceride oil such as a vegetable oil or animal fat, e.g. liquefied milk fat.

Abstract: The present invention relates to a process for the crystallisation of a solid phase from a liquid, characterized in that the liquid during crystallization is subjected to ultrasound in the absence of transient cavitation. In particular the liquid is sonicated under such conditions of time and frequency that nucleation of stable crystals in the liquid is induced without exceeding the cavitation threshold and the occurrence of transient cavitation and the accompagnying flavor deterioration is avoided. The liquid preferably is a triglyceride oil such as a vegetable oil or animal fat, e.g. liquefied milk fat.

Abstract: A process for the manufacture of an edible plastic W/O-emulsion spread using common spread starting materials and employing a traditional spread processing line comprising mixing and cooling devices, except that for the final cooling and crystallizing step a single-screw cooler with a special very tight clearance of screw and barrel is employed. The single-screw cooler allows controlled working and deep cooling of the spread material.