REAL-TIME X-RAY-POWDER DIFFRACTION INVESTIGATIONS ON COCOA BUTTER .3.DIRECT BETA-CRYSTALLIZATION OF COCOA BUTTER - OCCURRENCE OF A MEMORY EFFECT

Direct beta-crystallization of different samples of cocoa butter has b een investigated. The influence oi the thermal history of cocoa butter on its phase behavior is defined as a memory effect. The chemical com position of cocoa butter has been related to the occurrence of the sho rt-term beta-memory effect via statistical analysis oi the results. We explain how this effect can be attributed mainly to stearic acid and its related triacylglycerols. The total phase behavior of cocoa butter is discussed on the basis of the results obtained from the series of three papers of which this is the last.