Effect of temperature on recrystallization behavior of cocoa butter

Crystallization of cocoa butter in the beta phase directly from the melt is only possible by employing the memory effect of cocoa butter. Cocoa butter crystallized in the beta phase, heated to the so-called maximal temperatur e (just above its melting end point), recrystallizes in the beta phase afte r cooling to a crystallization temperature. The influence of the maximal an d crystallization temperatures on the recrystallization behavior has been i nvestigated for two cocoa butters. Rapid-starting recrystallization into th e beta (VI) phase and slow-starting recrystallization into the beta (V) hav e been observed. It is concluded that rapid-starting recrystallization is i nduced by high-melting 1,3-distearoyl-2-oleoyl-glycerol (SOS)-rich crystals . The two beta phases were identified by X-ray powder diffraction and melti ng ranges. However, the X-ray powder diffraction patterns for the beta phas es depended on the composition of the cocoa butter and on the crystallizati on method used. Therefore, it was not possible to take any particular beta (VI) X-ray powder diffraction pattern as a standard for the beta (VI) phase of all cocoa butters.