Crystal Structures of 1,3-Distearoyl-2-oleoylglycerol and Cocoa Butter in the β(V) Phase Reveal the Driving Force Behind the Occurrence of Fat Bloom on Chocolate

On the basis of high-resolution synchrotron powder diffraction data, crystal structures have been solved for 1,3-distearoyl-2-oleoylglycerol, a major cis-mono-unsaturated triglyceride fraction of cocoa butter, and cocoa butter itself in the β(V) phase. The latter implies that in fact a crystal struc...

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Published inThe journal of physical chemistry. B Vol. 108; no. 40; pp. 15450 - 15453
Main Authors Peschar, René, Pop, Mihaela M, De Ridder, Dirk J. A, van Mechelen, Jan B, Driessen, René A. J, Schenk, Henk
Format Journal Article
LanguageEnglish
Published American Chemical Society 07.10.2004
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Summary:On the basis of high-resolution synchrotron powder diffraction data, crystal structures have been solved for 1,3-distearoyl-2-oleoylglycerol, a major cis-mono-unsaturated triglyceride fraction of cocoa butter, and cocoa butter itself in the β(V) phase. The latter implies that in fact a crystal structure model of chocolate in the β(V) phase has been obtained. The results clarify the metastability of the β(V) phase and explain why fat bloom may develop on β(V)-type chocolate that has been stored at temperatures that are too high.
Bibliography:ark:/67375/TPS-GKCJ4B7V-3
istex:89255D3BA2755EBBA8A6654073230E744AACE91B
ISSN:1520-6106
1520-5207
DOI:10.1021/jp046723c