In situ small angle X-ray scattering (SAXS) studies of polymorphism with the associated crystallization of cocoa butter fat using shearing conditions

被引:83
作者
MacMillan, SD [1 ]
Roberts, KJ
Rossi, A
Wells, MA
Polgreen, MC
Smith, IH
机构
[1] Univ Leeds, Dept Chem Engn, Inst Particle Sci & Engn, Leeds LS2 9JT, W Yorkshire, England
[2] Univ Parma, Dept Pharm, I-43100 Parma, Italy
[3] Cadbury Trebor Bassett, Birmingham, W Midlands, England
[4] Reading Sci Serv Ltd, Reading, Berks, England
关键词
D O I
10.1021/cg0155649
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
A novel variable temperature range, variable shear range in-situ processing cell is used to examine crystallization and polymorphic phase transformations in cocoa butter fat. Under static conditions, polymorphs III and IV are observed, while under sheared conditions polymorphs III and V are present at a specified range of temperatures. Increased shearing rate significantly raises the temperature at which the polymorphs are observed resulting in an associated reduction in induction times. Also, as the base holding temperature is lowered the induction times for forms I-V and V decrease (depending on whether the sample is sheared).
引用
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页码:221 / 226
页数:6
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