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Cocoa butter and confectionery fats. Studies using programmed temperature X‐ray diffraction and differential scanning calorimetry
Author(s) -
Chapman G. M.,
Akehurst E. E.,
Wright W. B.
Publication year - 1971
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/bf02609292
Subject(s) - differential scanning calorimetry , food science , tempering , polymorphism (computer science) , bloom , materials science , chemistry , analytical chemistry (journal) , chromatography , physics , metallurgy , optics , thermodynamics , biochemistry , gene , genotype
The polymorphic behavior and thermal properties of cocoa butter have been investigated by means of programmed temperature x‐ray diffraction and differential scanning calorimetry. The relationship of this polymorphism to the technical problems of “tempering” and “bloom” development is discussed. Cocoa butter containing, respectively, milk fat and a bloom inhibitor, and some alternatives to cocoa butter have been studied. These results have provided information that will help determine process conditions for these particular fats.