Novel shear-induced phases in cocoa butter

被引：35

作者：

Mazzanti, G ^{[1
]}

Guthrie, SE

Sirota, EB

Marangoni, AG

Idziak, SHJ

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

[2] Univ Waterloo, Dept Phys, Waterloo, ON N2L 3G1, Canada

[3] Univ Waterloo, Inst Phys, Waterloo, ON N2L 3G1, Canada

[4] ExxonMobil Res & Engn Co, Corp Strateg Res, Annandale, NJ 08801 USA

来源：

CRYSTAL GROWTH & DESIGN | 2004年 / 4卷 / 03期

关键词：

D O I：

10.1021/cg034260e

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

We report on the discovery of a new solid phase in cocoa butter, the main structural component of chocolate. We also report on novel effects of shear on the phase behavior of this material. These findings are both of fundamental and industrial interest, since the properties of solid fat networks are determined by their microstructure and polymorphic crystalline state.

引用

页码：409 / 411

页数：3

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