X-ray phase identification of chocolate is possible without the removal of sugar

When examining chocolate samples by means of X‐ray diffraction, it has become common practice for any sugar to be removed through repeated rinsing in cold water. While necessary in some cases, we show that it is possible to determine the phase of certain dark chocolate samples without sugar removal,...

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Bibliographic Details
Published in:European journal of lipid science and technology 2005-09, Vol.107 (9), p.656-659
Main Authors: Guthrie, Sarah E., Mazzanti, Gianfranco, Idziak, Stefan H. J.
Format: Article
Language:English
Subjects:
bloom
Chocolate
cocoa butter
x-ray diffraction
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Summary:When examining chocolate samples by means of X‐ray diffraction, it has become common practice for any sugar to be removed through repeated rinsing in cold water. While necessary in some cases, we show that it is possible to determine the phase of certain dark chocolate samples without sugar removal, through examination of distinctive X‐ray diffraction peaks corresponding to lattice spacings of 3.98 and 3.70 Å.
ISSN:1438-7697
1438-9312
DOI:10.1002/ejlt.200501178