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Real‐time X‐ray powder diffraction investigations on cocoa butter. I. temperature‐dependent crystallization behavior
Author(s) -
Malssen Kees,
Peschar René,
Schenk Henk
Publication year - 1996
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02525448
Subject(s) - crystallization , materials science , constant (computer programming) , diffraction , x ray , crystallography , powder diffraction , thermodynamics , chemistry , optics , physics , computer science , programming language
Abstract The crystallization behavior of cocoa butter has been investigated by means of real‐time X‐ray powder diffraction. Two procedures have been followed: cooling from 60°C at a constant rate until maximum solidification has taken place; and cooling from 60°C in 2 min to a constant solidification temperature. It appears that all polymorphic forms of cocoa butter, with the exception of the β form, can be formed from liquid. The solidification temperature appears to be the most important crystallization parameter.