Real-time x-ray powder diffraction investigations on cocoa butter. I. Temperature-dependent crystallization behavior

被引：1

作者：

van Malssen, Kees ^{[1
]}

Peschar, Rene ^{[1
]}

Schenk, Henk ^{[1
]}

机构：

[1] Univ of Amsterdam, Amsterdam, Netherlands

来源：

JAOCS, Journal of the American Oil Chemists' Society | 1996年 / 73卷 / 10期

关键词：

Cooling - Crystallization - Solidification - Thermal effects - X ray powder diffraction;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The crystallization behavior of cocoa butter has been investigated by means of real-time X-ray powder diffraction. Two procedures have been followed: cooling from 60°C at a constant rate until maximum solidification has taken place; and cooling from 60°C in 2 min to a constant solidification temperature. It appears that all polymorphic forms of cocoa butter, with the exception of the β form, can be formed from liquid. The solidification temperature appears to be the most important crystallization parameter.

引用

页码：1209 / 1215