Isothermal crystallization behavior of cocoa butter at 17°C and 20°C with and without limonene KU Leuven
Differential scanning calorimetry and real-time X-ray diffraction using synchrotron radiation were used to elucidate the isothermal cocoa butter crystallization at 17°C and 20°C in the absence and presence of different limonene concentrations. At 17°C, a three-step crystallization process was visible for pure cocoa butter, whereby first an unknown structure with long spacings between a 2L and 3L structure was formed that rapidly transformed into ...