We report on the discovery of a new solid phase in cocoa butter, the main structural component of chocolate. We also report on novel effects of shear on the phase behavior of this material. These findings are both of fundamental and industrial interest, since the properties of solid fat networks are determined by their microstructure and polymorphic crystalline state.
No takes yet. Share an insight, caveat, or question.
Mazzanti et al. (2004) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: