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Cocoa‐butter long spacings and the memory effect
Author(s) -
van Langevelde Arjen,
Driessen René,
Molleman Wim,
Peschar René,
Schenk Henk
Publication year - 2001
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/s11746-001-0363-3
Subject(s) - recrystallization (geology) , crystallization , materials science , crystallography , chemistry , biology , organic chemistry , paleontology
Depending on the maximum temperature before cooling, cocoa butter recrystallizes in the β(V) and/or β(VI) phase. In order to obtain structural information on the seed material initiating this recrystallization process, experiments with cocoa butter were performed at a small‐angle X‐ray scattering station. Crystallization of cocoa butter at various crystallization temperatures provided long d ‐spacing values ( d >45 Å) that can be attributed to the polymorphic phases. From the recrystallization experiments it is concluded that the seeds initiating rapidstarting recrystallization have an 1,3‐distearoyl‐2‐oleoylglycerol‐dominated triple chain‐length packing. Furthermore, the β(VI) phase of cocoa butter seems to adopt a similar packing. The seed crystals that initiate the slow‐starting recrystallization and result in the β(V) phase are likely to be different from those giving the β(VI) phase.