Premium
Real‐time X‐ray powder diffraction investigations on cocoa butter. II. The relationship between melting behavior and composition of β‐cocoa butter
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/bf02525449
Subject(s) - melting point , diffraction , composition (language) , powder diffraction , freezing point , materials science , phase (matter) , analytical chemistry (journal) , chemistry , thermodynamics , crystallography , chromatography , physics , organic chemistry , optics , composite material , linguistics , philosophy
The melting behavior of twelve different cocoa butter samples, in the β‐phase, has been investigated with real‐time X‐ray powder diffraction. The melting trajectory of each sample is characterized by three temperature values: a starting point, a point of maximum melting, and a point of complete melting. These points are determined by an analysis of the subsequent X‐ray diffraction patterns. A least‐squares analysis has been developed which allows the observed melting points to be related to the composition of the cocoa butter. This analysis shows that the melting behavior of cocoa butter can be described as a function of certain binary combinations of its major components.