Correlation Engine 2.0
Clear Search sequence regions

  • behavior (2)
  • cacao (1)
  • cocoa butter (7)
  • fats (2)
  • phase (1)
  • triacylglycerols (2)
  • Sizes of these terms reflect their relevance to your search.

    Cocoa butter displays complex crystallization behavior and six crystal polymorphic forms. Although the crystal structure of cocoa butter has been studied extensively, the molecular interactions between cocoa butter triacylglycerols in relation to polymorphic transformations from metastable forms (forms III and IV) to stable crystal forms (forms V and VI) remain largely unknown. In this review, the triclinic polymorphism and melting profiles of the major triacylglycerols in cocoa butter-POP, POS, and SOS-are reviewed, and their binary and ternary phase behaviors in metastable (pseudoβ') and stable (β2) crystal forms are discussed. We also attempt to clarify how the transformation of cocoa butter from form IV to V, as a critical step in the tempering of chocolate, is controlled by POS interactions with both POP and SOS. Moreover, we show how the crystal forms V and VI of cocoa butter are templated by crystal forms β3 and β1 of POS, respectively.


    Saeed M Ghazani, Alejandro G Marangoni. Molecular Origins of Polymorphism in Cocoa Butter. Annual review of food science and technology. 2021 Mar 25;12:567-590

    Expand section icon Mesh Tags

    Expand section icon Substances

    PMID: 33467907

    View Full Text