Abstract
The melting behavior of twelve different cocoa butter samples, in the β-phase, has been investigated with real-time X-ray powder diffraction. The melting trajectory of each sample is characterized by three temperature values: a starting point, a point of maximum melting, and a point of complete melting. These points are determined by an analysis of the subsequent X-ray diffraction patterns. A least-squares analysis has been developed which allows the observed melting points to be related to the composition of the cocoa butter. This analysis shows that the melting behavior of cocoa butter can be described as a function of certain binary combinations of its major components.
Similar content being viewed by others
References
Van Malssen, K.F., R. Peschar, and H. Schenk, Real-Time X-Ray Diffraction Investigations on Cocoa Butter. I. Temperature-Dependent Crystallization Behavior.J. Am. Oil Chem. Soc. 73:1209–1215 (1996).
Jurriens, G., Analysis of Glycerides,Anal. Charact. Oils, Fats, Fat Prod. 2:216–296 (1968).
Sugihara, H., H. Hidaka, A. Doi, T. Okawauchi, Y. Kawabata, and H. Baba (Fuji Oil Co. Ltd., Japan), Pat Specif. (Aust) AU 611744B2 910620, (1991).
De Jong, S., T.C. van Soest, and M. A. van Schaick, Crystal Structures and Melting Points of Unsaturated Triacylglycerols in the β-Phase.J. Am. Oil Chem. Soc. 68:371–378 (1991).
Chaiseri, S., and P.S. Dimick, Lipid and Hardness Characteristics of Cocoa Butters from Different Geographic Regions,Ibid. 66:1771–1776 (1969).
Van Malssen, K.F., R. Peschar, and H. Schenk, Geometrical Aspects of Real-Time Powder Diffraction Using a Normal Generator and a Linear Diode-Array Detector,J. Appl. Cryst. 27:302–315 (1994).
Coleman, M.H., The Pancreatic Hydrolysis of Natural Fats,Ibid. 40:568–571 (1963).
Author information
Authors and Affiliations
About this article
Cite this article
van Malssen, K., Peschar, R. & Schenk, H. Real-time X-ray powder diffraction investigations on cocoa butter. II. The relationship between melting behavior and composition of β-cocoa butter. J Am Oil Chem Soc 73, 1217–1223 (1996). https://doi.org/10.1007/BF02525449
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02525449