Effect of temperature on recrystallization behavior of cocoa butter

Abstract

Abstract Crystallization of cocoa butter in the β phase directly from the melt is only possible by employing the memory effect of cocoa butter. Cocoa butter crystallized in the β phase, heated to the so‐called maximal temperature (just above its melting end point), recrystallizes in the β phase after cooling to a crystallization temperature. The influence of the maximal and crystallization temperatures on the recrystallization behavior has been investigated for two cocoa butters. Rapid‐starting recrystallization into the β(VI) phase and slow‐starting recrystallization into the β(V) have been observed. It is concluded that rapid‐starting recrystallization is induced by high‐melting 1,3‐distearoyl‐2‐oleoyl‐glycerol (SOS)‐rich crystals. The two β phases were identified by X‐ray powder diffraction and melting ranges. However, the X‐ray powder diffraction patterns for the β phases depended on the composition of the cocoa butter and on the crystallization method used. Therefore, it was not possible to take any particular β(VI) X‐ray powder diffraction pattern as a standard for the β(VI) phase of all cocoa butters.