Citation:
J SCHLICHTER, SARIG, S, and Garti, N. 1985. “Polymorphic Transformations Of Cocoa Butter In The Presence Of Emulsifier, Studied By The Dsc.”. Thermochimica Acta, 85, Pp. 517–520. doi:10.1016/0040-6031(85)85634-3.
Abstract:
Differential scanning calorimetry (DSC) was used to investigate the extent of polymorphic transformations in pure cocoa butter in the presence of a food emulsifier. The spontaneous transformation from the low to the high polymorph was accelerated by low percentages of emulsifier, but the transformation to the most stable VI form was retarded. The available liq. fraction program was used to explain this apparent controversy. [on SciFinder(R)]