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Effect of temperature on recrystallization behavior of cocoa butter
Author(s) -
van Langevelde Arjen,
Van Malssen Kees,
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/s11746-001-0364-2
Subject(s) - recrystallization (geology) , crystallization , materials science , melting point , diffraction , glycerol , phase (matter) , crystallography , chemical engineering , chemistry , composite material , geology , organic chemistry , optics , paleontology , physics , engineering
Crystallization of cocoa butter in the β phase directly from the melt is only possible by employing the memory effect of cocoa butter. Cocoa butter crystallized in the β phase, heated to the so‐called maximal temperature (just above its melting end point), recrystallizes in the β phase after cooling to a crystallization temperature. The influence of the maximal and crystallization temperatures on the recrystallization behavior has been investigated for two cocoa butters. Rapid‐starting recrystallization into the β(VI) phase and slow‐starting recrystallization into the β(V) have been observed. It is concluded that rapid‐starting recrystallization is induced by high‐melting 1,3‐distearoyl‐2‐oleoyl‐glycerol (SOS)‐rich crystals. The two β phases were identified by X‐ray powder diffraction and melting ranges. However, the X‐ray powder diffraction patterns for the β phases depended on the composition of the cocoa butter and on the crystallization method used. Therefore, it was not possible to take any particular β(VI) X‐ray powder diffraction pattern as a standard for the β(VI) phase of all cocoa butters.