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
    View on Springer
    lib3.dss.go.th
    183 Citations
    Highly Influencial Citations
    14
    Background Citations
    39
    Methods Citations
    14
    Results Citations
    1

    Figures and Tables from this paper

    Figures and Tables

    183 Citations
    Citation Type

    Citation Type

    Relationship between Crystallization Behavior and Structure in Cocoa Butter
    • 168
    Thermal and structural behavior of milk fat. 1. Unstable species of anhydrous milk fat.
    • 85
    Phase Behavior of Cocoa Butter in a Two-Step Isothermal Crystallization
    • 40
    Thermal and Structural Behavior of Milk Fat.
    • 105
    Isothermal Crystallization Behavior of Cocoa Butter at 17 and 20 °C with and without Limonene.
    • 12
    • Highly Influenced
    Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents
    • 8
    Thermal and Structural Behavior of Milk Fat.
    • 74
    Crystallisation of triacylglycerols in nanoparticles
    • 18
    A Method to Qualify and Quantify the Crystalline State of Cocoa Butter in Industrial Chocolate
    • 26
    • PDF
    A Method to Qualify and Quantify the Crystalline State of Cocoa Butter in Industrial Chocolate
    • B. Le
    • Materials Science
    • 2010

    References

    SHOWING 1-10 OF 48 REFERENCES
    Investigation of the complex thermal behavior of fats
    • 47
    Thermal and compositional properties of cocoa butter during static crystallization
    • 54
    Reconsideration of polymorphic transformations in cocoa butter using the DSC
    • 48
    Polymorphism of cocoa butter
    • 342
    Time resolved x-ray diffraction studies of the polymorphic behaviour of tripalmitin using synchrotron radiation
    • 66
    Polymorphism of pos. I. occurrence and polymorphic transformation
    • 70
    Polymorphism of POP and SOS. I. occurrence and polymorphic transformation
    • 167
    Dynamic crystallization of cocoa butter. II. Morphological, thermal, and chemical characteristics during crystal growth
    • 47
    Dynamic Crystallization of Dark Chocolate as Affected by Temperature and Lipid Additives
    • 58
    Dynamic crystallization of cocoa butter. I. characterization of simple lipids in rapid- and slow-nucleating cocoa butters and their seed crystals
    • 57