Polymorphic transformations of cocoa butter in the presence of emulsifier, studied by the DSC.

J. Schlichter; S. Sarig; N. Garti

doi:10.1016/0040-6031(85)85634-3

Polymorphic transformations of cocoa butter in the presence of emulsifier, studied by the DSC.

J. Schlichter^*, S. Sarig, N. Garti

^*Corresponding author for this work

Institute of Chemistry

Research output: Contribution to journal › Article › peer-review

13 Scopus citations

Abstract

The DSC technique was used to investigate the extent of polymorphic transformations in pure cocoa butter and in the presence of a food emulsifier. The spontaneous transformation from the low to the high polymorph was accelerated by low percentages of emulsifier, but the transformation to the most stable VI form was retarded. The available liquid fraction program was used to explain this apparent controversy.

Original language	English
Pages (from-to)	517-520
Number of pages	4
Journal	Thermochimica Acta
Volume	85
Issue number	C
DOIs	https://doi.org/10.1016/0040-6031(85)85634-3
State	Published - 1 Apr 1985

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title = "Polymorphic transformations of cocoa butter in the presence of emulsifier, studied by the DSC.",

abstract = "The DSC technique was used to investigate the extent of polymorphic transformations in pure cocoa butter and in the presence of a food emulsifier. The spontaneous transformation from the low to the high polymorph was accelerated by low percentages of emulsifier, but the transformation to the most stable VI form was retarded. The available liquid fraction program was used to explain this apparent controversy.",

author = "J. Schlichter and S. Sarig and N. Garti",

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AU - Garti, N.

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N2 - The DSC technique was used to investigate the extent of polymorphic transformations in pure cocoa butter and in the presence of a food emulsifier. The spontaneous transformation from the low to the high polymorph was accelerated by low percentages of emulsifier, but the transformation to the most stable VI form was retarded. The available liquid fraction program was used to explain this apparent controversy.

AB - The DSC technique was used to investigate the extent of polymorphic transformations in pure cocoa butter and in the presence of a food emulsifier. The spontaneous transformation from the low to the high polymorph was accelerated by low percentages of emulsifier, but the transformation to the most stable VI form was retarded. The available liquid fraction program was used to explain this apparent controversy.

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ER -

Polymorphic transformations of cocoa butter in the presence of emulsifier, studied by the DSC.

Abstract

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