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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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| Published in: | Spectroscopy (Springfield, Or.) Or.), 2018-06, Vol.33 (6), p.20-49 |
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| Main Authors: | , , |
| Format: | Magazinearticle |
| Language: | English |
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| container_end_page | 49 |
| container_issue | 6 |
| container_start_page | 20 |
| container_title | Spectroscopy (Springfield, Or.) |
| container_volume | 33 |
| creator | Crawford, Nathan C Ibrahim, Mohammed Chen, Rui |
| description | 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. |
| format | magazinearticle |
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| fulltext | fulltext |
| identifier | ISSN: 0887-6703 |
| ispartof | Spectroscopy (Springfield, Or.), 2018-06, Vol.33 (6), p.20-49 |
| issn | 0887-6703 1939-1900 |
| language | eng |
| recordid | cdi_proquest_reports_2056815533 |
| source | Alma/SFX Local Collection |
| subjects | Analytical methods Chocolate Cocoa butter Cocoa industry Crystallization Raman spectroscopy Rheological properties Rheology Spectroscopy Spectrum analysis |
| title | Gaining Insight into Cocoa Butter Polymorph Formation Through In Situ Rheology and Raman Spectroscopy |
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