实现可可黄油的快速热研究

The evolution of the lipid phases under termal treatment is investigated by meand of simultaneous SAXS/WAXS measurements

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Up to six crystalline forms of glycerides¹（脂肪酸）可以在高度多态材料的可可黄油中找到。每种形式都有不同的熔点和稳定性程度。回火是一种受控的结晶技术，用于生产含有最稳定的多晶型物的巧克力产品。

The four phases in the most prevalenttempering methodare as follows:

1. 巧克力完全融化，直到所有脂肪晶体都溶解
2. 温度降低以鼓励结晶
3. 生产商等待稳定和不稳定的多晶型物结晶
4. The temperature is increased again until the unstable crystals melt (stable polymorphs tend to have higher melting points than unstable ones)

Once the temperature is lowered to room temperature, the stable crystals will act as seeds and encourage bulk crystallization of thecocoa butter变成稳定的形式。因此，热历史直接影响最终的晶相，这直接与感觉体验有关。

The combination ofSAXS and WAXS是一种强大的方法，可以识别晶相的形态作为温度的函数。本文探讨了可可黄油的不平衡纳米结构如何随温度而变化，从而模仿了一部分回火过程。

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参考

1. Beckett, Steve T., ed. Industrial chocolate manufacture and use. John Wiley & Sons, 2011

This information has been sourced, reviewed and adapted from materials provided by Xenocs.

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