Real-time X-ray powder diffraction investigations on cocoa butter. II. The relationship between melting behavior and composition of β-cocoa butter

JAOCS, Journal of the American Oil Chemists' Society

Volumn 73, Issue 10, 1996, Pages 1217-1223

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

^a UNIVERSITY OF AMSTERDAM   (Netherlands)

Author keywords

Cocoa butter; Cocoa butter composition; Melting behavior; Polymorphism; X ray powder diffraction

Indexed keywords

COMPOSITION; MELTING; THERMAL EFFECTS; X RAY POWDER DIFFRACTION;

COCOA BUTTER; POLYMORPHISM;

OILS AND FATS;

EID: 0030270724     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02525449     Document Type: Article

References (7)

1. 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).
2. Jurriens, G., Analysis of Glycerides, Anal. Charact. Oils, Fats, Fat Prod. 2:216-296 (1968).
3. Sugihara, H., H. Hidaka, A. Doi, T. Okawauchi, Y. Kawabata, amd H. Baba (Fuji Oil Co. Ltd., Japan), Pat Specif. (Aust) AU 611744B2 910620, (1991).
4. 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).
5. Chaiseri, S., and P.S. Dimick, Lipid and Hardness Characteristics of Cocoa Butters from Different Geographic Regions, Ibid. 66:1771-1776 (1989).
6. 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).
7. Coleman, M.H., The Pancreatic Hydrolysis of Natural Fats, ibid., 40:568-571 (1963).