Isothermal Crystallization Behavior of Cocoa Butter at 17 and 20 °C with and without Limonene

Differential scanning calorimetry and real-time X-ray diffraction using synchrotron radiation were used to elucidate isothermal cocoa butter crystallization at 17 and 20 °C in the absence and presence of different limonene concentrations. At 17 °C, a three-step crystallization process was visible fo...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2016-05, Vol.64 (17), p.3405-3416
Hauptverfasser:	Rigolle, Annelien, Goderis, Bart, Van Den Abeele, Koen, Foubert, Imogen
Format:	Artikel
Sprache:	eng
Schlagworte:	Calorimetry, Differential Scanning Crystallization Cyclohexenes - chemistry Dietary Fats Temperature Terpenes - chemistry X-Ray Diffraction
Online-Zugang:	Volltext
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