Real-time X-ray powder diffraction investigations on cocoa butter. III. Direct β-crystallization of cocoa butter: Occurrence of a memory effect

JAOCS, Journal of the American Oil Chemists' Society

Volumn 73, Issue 10, 1996, Pages 1225-1230

  Van Malssen, Kees ^a   Peschar, René ^a   Brito, Claudia ^a   Schenk, Henk ^a  

^a UNIVERSITY OF AMSTERDAM   (Netherlands)

Author keywords

Cocoa butter; Cocoa butter composition; Memory effect; Phase transitions; Polymorphism; X ray powder diffraction

Indexed keywords

COMPOSITION; CRYSTALLIZATION; FATTY ACIDS; GLYCEROL; PHASE TRANSITIONS; STATISTICAL METHODS; THERMAL EFFECTS; X RAY POWDER DIFFRACTION;

COCOA BUTTER; MEMORY EFFECT; POLYMORPHISM; STEARIC ACID; TRIACYLGLYCEROLS;

OILS AND FATS;

EID: 0030270102     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02525450     Document Type: Article

References (11)

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