Gaining Insight into Cocoa Butter Polymorph Formation Through In Situ Rheology and Raman Spectroscopy

Rheology coupled with in situ Raman spectroscopy (rheoRaman) was used to examine the isothermal crystallization of cocoa butter. Two unique isolation protocols were used to form cocoa butter polymorphs form III and form IV. The hyphenation of these two independent analytical techniques, rheology and...

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Bibliographic Details
Published in:Spectroscopy (Springfield, Or.) Or.), 2018-06, Vol.33 (6), p.20-49
Main Authors: Crawford, Nathan C, Ibrahim, Mohammed, Chen, Rui
Format: Magazinearticle
Language:English
Subjects:
Analytical methods
Chocolate
Cocoa butter
Cocoa industry
Crystallization
Raman spectroscopy
Rheological properties
Rheology
Spectroscopy
Spectrum analysis
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Summary:Rheology coupled with in situ Raman spectroscopy (rheoRaman) was used to examine the isothermal crystallization of cocoa butter. Two unique isolation protocols were used to form cocoa butter polymorphs form III and form IV. The hyphenation of these two independent analytical techniques, rheology and Raman spectroscopy, enabled a more holistic depiction of the crystallization process and provided unique insights into the formation of cocoa butter polymorphs.
ISSN:0887-6703
1939-1900