Phase transitions and polymorphism of cocoa butter

@article{Loisel1998PhaseTA,
  title={Phase transitions and polymorphism of cocoa butter},
  author={C. Loisel and G. Keller and G. Lecq and C. Bourgaux and M. Ollivon},
  journal={Journal of the American Oil Chemists' Society},
  year={1998},
  volume={75},
  pages={425-439}
}
  • C. Loisel, G. Keller, +2 authors M. Ollivon
  • Published 1998
  • Chemistry
  • Journal of the American Oil Chemists' Society
  • The polymorphism and phase transitions of cocoa butter (CB) have been reexamined separately by differential scanning calorimetry (DSC) and X-ray diffraction as a function of temperature (XRDT) at scanning rates between 0.1 to 5°C/min and 0.1 to 2°C/min, respectively. A new instrument, which allowed simultaneous DSC and XRDT recordings from the same sample by taking advantage of the high-energy flux of a synchrotron, was employed for characterization of the intermediate phase transitions. These… CONTINUE READING
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