Cocoa butter polymorphs were identified by Differential Scanning Calorimetry (DSC) which is a simple and economic technique compared to X-ray diffraction or similar techniques. The principal aim was to provide the cocoa butter processing industry with a simple method to identify unambiguously the polymorphic form obtained during cooling of chocolate. DSC experiments were carried out on a set of cocoa butter samples to study crystallization as a function of cooling rate. Results were compared to literature X-ray diffraction data elaborating two polymorph identification diagrams, found to be as reliable as the X-ray diffraction ones.
Spigno, G., Pagella, C., De Faveri, D. M., DSC Characterisation of cocoa butter polymorphs, <<ITALIAN JOURNAL OF FOOD SCIENCE>>, 2001; (13(3)): 13-22 [https://hdl.handle.net/10807/231677]
DSC Characterisation of cocoa butter polymorphs
Spigno, Giorgia;Pagella, Claudio;De Faveri, Dante Marco
2001
Abstract
Cocoa butter polymorphs were identified by Differential Scanning Calorimetry (DSC) which is a simple and economic technique compared to X-ray diffraction or similar techniques. The principal aim was to provide the cocoa butter processing industry with a simple method to identify unambiguously the polymorphic form obtained during cooling of chocolate. DSC experiments were carried out on a set of cocoa butter samples to study crystallization as a function of cooling rate. Results were compared to literature X-ray diffraction data elaborating two polymorph identification diagrams, found to be as reliable as the X-ray diffraction ones.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.