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4.8
64 reviewsSimilarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques.
These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs.
Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book.
Key features:
*Brings together all that is known about cocoa butter into one book
*Describes physical characteristics of cocoa butter including rheology, hardness, and melt profiles
*Reconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniques
*Presents new understandings on the cause of crystallization and transitions of polymorphs
