Novel Shear-Induced Phases in Cocoa Butter

We report on the discovery of a new solid phase in cocoa butter, the main structural component of chocolate. We also report on novel effects of shear on the phase behavior of this material. These findings are both of fundamental and industrial interest, since the properties of solid fat networks are...

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Bibliographic Details
Published in:Crystal growth & design 2004-05, Vol.4 (3), p.409-411
Main Authors: Mazzanti, Gianfranco, Guthrie, Sarah E, Sirota, Eric B, Marangoni, Alejandro G, Idziak, Stefan H. J
Format: Article
Language:English
Subjects:
Condensed matter: structure, mechanical and thermal properties
Crystalline state (including molecular motions in solids)
Crystallographic aspects of phase transformations
pressure effects
Deformation and plasticity (including yield, ductility, and superplasticity)
Exact sciences and technology
Mechanical and acoustical properties of condensed matter
Mechanical properties of solids
Physics
Single-crystal and powder diffraction
Structure of solids and liquids
crystallography
X-ray diffraction and scattering
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Summary:We report on the discovery of a new solid phase in cocoa butter, the main structural component of chocolate. We also report on novel effects of shear on the phase behavior of this material. These findings are both of fundamental and industrial interest, since the properties of solid fat networks are determined by their microstructure and polymorphic crystalline state.
ISSN:1528-7483
1528-7505
DOI:10.1021/cg034260e