Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics

Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics

The microstructural behavior of industrial standardized cocoa butter samples and cocoa butter samples from three different Brazilian states is compared. The cocoa butters were characterized by their microstructural patterns, crystallization kinetics and polymorphic habits. The evaluation of these pa...

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Bibliographic Details
Main Authors:	A. P. B. Ribeiro, R. Corrêa Basso, L. A.G. Gonçalves, L. A. Gioielli, A. Oliveira dos Santos, L. Pavie Cardoso, T. Guenter Kieckbusch
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2012-03-01
Series:	Grasas y Aceites
Subjects:	cocoa butter crystallization kinetics microstructure polymorphism
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1358

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