Partitioning (Kp) of printing ink solvents was studied in three types of chocolate with different fat content and degrees of crystallinity. At 25°C, chocolate liquor (48% fat and medium crystallinity) showed a higher Kp than chips (25% fat and higher crystallinity), but cream (29% fat and lowest crystallinity) showed the highest Kp. Order appeared to depend on degree of crystallinity. At 35°C and 45°C as samples became increasingly molten, effect of crystallinity diminished and order of increasing Kp depended on fat content. Kp order of solvents was the same in all chocolates and temperatures: toluene > isopropanol > methyl ethyl ketone > ethyl acetate > hexane in accord with Hildebrand solubility parameter differences.
No takes yet. Share an insight, caveat, or question.
An et al. (1995) studied this question.