Polymorph transitions in Cocoa Butter : a quantitative DSC approach

Large exptl. evidence was collected on polymorphous transitions of triacyl glycerols (TAG) in cocoa butter by means of DSC investigations. The cooling treatment (in conditions close to those of the industrial practice) and the annealing temp. significantly affect the overall crystal fraction and the distribution of the various polymorphs. These data allowed a quant., although purely phenomenol., kinetic parameterization of polymorphous transitions of cocoa butter. The evaluation of the relevant kinetic consts. and their dependence on the temp. allowed prediction of the yield in every polymorph after a given thermal history. Similar evidences were attained for cocoa liquor and dark chocolate where TAG are sided by other ingredients. These results can be the basis for an industrial exploitation.