The utilization of ultrasound inside the nourishment business has been a subject of innovative work for some a long time and, just like the case in different regions, the sound reaches utilized can be separated fundamentally into high recurrence, low vitality, analytic ultrasound in the MHz run and low recurrence, high vitality, control ultrasound in the kHz extend. Up to a couple of years prior the larger part of utilizations furthermore, improvements included nonintrusive investigation with specific reference to sustenance quality evaluation, e.g. by observing the weakening of a ultrasound beat it has demonstrated conceivable to decide the level of homogenization of fat inside drain . The level of emulsification in such materials can likewise be assessed by the estimation of ultrasound speed in conjunction with weakening. It is conceivable to decide elements, for example, the level of "creaming" (or 'settling') of a specimen, i.e. the development of strong particles/fat beads to the surface (or, on the other hand to the base). Such data gives subtle elements, for case, of the long haul steadiness of organic product juices and the steadiness of emulsions, for example, mayonnaise. The blend of speed and weakening estimations demonstrates guarantee as a technique for the examination of consumable fats and oils and for the assurance of the degree of crystallization and softening in scattered emulsion machinery bead.