Ability to control the structure of water- and lipid-based materials is important when tailoring their mechanical, thermal, and sensory properties in e.g. food, cosmetic, pharmaceutical, and chemical applications. We present an approach for organizing solid particle dispersions and lipid crystals during their formation using ultrasonic standing waves (US-SW). We designed and built a chamber to apply US-SW to water- and lipid-based samples, control their cooling rates, and observe the processes in real time using optical microscopy. As an example, we demonstrated that this process is applicable during the crystallization of saturated fat, the formation of oleogels, and sucrose crystals dispersions. The results indicate ability to control crystalline microstructures in static and dynamic temperature conditions.

当在食品、化妆品、制药和化学应用中调整它们的机械、热和感官特性时，控制水基和脂质基材料结构的能力很重要。我们提出了一种在形成过程中使用超声波驻波 (US-SW) 组织固体颗粒分散体和脂质晶体的方法。我们设计并建造了一个腔室，将 US-SW 应用于水基和脂质样品，控制它们的冷却速率，并使用光学显微镜实时观察过程。例如，我们证明了该过程适用于饱和脂肪的结晶、油凝胶的形成和蔗糖晶体分散体。结果表明在静态和动态温度条件下控制晶体微观结构的能力。