REAL-TIME X-RAY-POWDER DIFFRACTION INVESTIGATIONS ON COCOA BUTTER .2.THE RELATIONSHIP BETWEEN MELTING BEHAVIOR AND COMPOSITION OF BETA-COCOA BUTTER

The melting behavior of twelve different cocoa butter samples, in the beta-phase, has been investigated with real-time X-ray powder diffract ion. The melting trajectory of each sample is characterized by three t emperature values: a starting point, a point of maximum melting, and a point of complete melting. These points are determined by an analysis of the subsequent X-ray diffraction patterns. A least-squares analysi s has been developed which allows the observed melting points to be re lated to the composition of the cocoa butter. This analysis shows that the melting behavior of cocoa butter can be described as a function o f certain binary combinations of its major components.