Abstract
Largely by x-ray diffraction six crystalline states, I–VI, in order of increasing melting point, have been identified for cocoa butter. Of these states II, IV, V and VI are pure and identifiable with previously (or presently) identified polymorphs of 2-oleoylpalmitoyl stearin (POS), namelyα-2,β′-2,β-3 (“V”) andβ-3 (“VI”); V and VI representing distinct but very closely related crystalline structures. State I is a definite but fleeting and not readily characterized subα state and may be a phase mixture, as state III may be also.
Melting points, heats of fusion and dilatometric data are reported for all states to the extent that their stability permits.
The normal state of cocoa butter in chocolate is apparently V, certainlyβ-3. While it is true that “bloom” has not been observed for pure V nor observed to exist in the absence of VI, it is premature to say that VI is specifically the phase of chocolate “bloom”.
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Wille, R.L., Lutton, E.S. Polymorphism of cocoa butter. J Am Oil Chem Soc 43, 491–496 (1966). https://doi.org/10.1007/BF02641273
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DOI: https://doi.org/10.1007/BF02641273