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Experimental analysis demonstrates temperature-dependent polymorphic crystallization in cocoa butter, indicating that solidification temperature critically dictates fat structure.
The crystallization behavior of cocoa butter has been investigated by means of real‐time X‐ray powder diffraction. Two procedures have been followed: cooling from 60°C at a constant rate until maximum solidification has taken place; and cooling from 60°C in 2 min to a constant solidification temperature. It appears that all polymorphic forms of cocoa butter, with the exception of the β form, can be formed from liquid. The solidification temperature appears to be the most important crystallization parameter.
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Malssen et al. (1996) studied this question.
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