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Real‐time X‐ray powder diffraction investigations on cocoa butter. III. Direct β‐crystallization of cocoa butter: Occurrence of a memory effect
Author(s) -
Malssen Kees,
Peschar René,
Brito Claudia,
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/bf02525450
Subject(s) - stearic acid , crystallization , food science , composition (language) , chemistry , organic chemistry , philosophy , linguistics
Abstract Direct β‐crystallization of different samples of cocoa butter has been investigated. The influence of the thermal history of cocoa butter on its phase behavior is defined as a memory effect. The chemical composition of cocoa butter has been related to the occurrence of the short‐term β‐memory effect via statistical analysis of the results. We explain how this effect can be attributed mainly to stearic acid and its related triacylglycerols. The total phase behavior of cocoa butter is discussed on the basis of the results obtained from the series of three papers of which this is the last.