title: Isothermal Crystallization Behavior of Cocoa Butter at 17 and 20 °C with and without Limonene.
abstract: Differential scanning calorimetry and real-time X-ray diffraction using synchrotron radiation were used to elucidate isothermal cocoa butter crystallization at 17 and 20 °C in the absence and presence of different limonene concentrations. At 17 °C, a three-step crystallization process was visible for pure cocoa butter, whereby first an unknown structure with long spacings between a 2L and 3L structure was formed that rapidly transformed into the more stable α structure, which in turn was converted into more stable β' crystals. At 20 °C, an α-mediated β' crystallization was observed. The addition of limonene resulted in a reduction of the amount of unstable crystals and an acceleration of polymorphic transitions. At 17 °C, the crystallization process was accelerated due to the acceleration of the formation of more stable polymorphic forms, whereas there were insufficient α crystals for an α-mediated β' nucleation at 20 °C, resulting in a slower crystallization process.
authors.affiliation: Research Unit Food & Lipids, Department of Molecular and Microbial Systems Kulak, KU Leuven Kulak , Etienne Sabbelaan 53, 8500 Kortrijk, Belgium.|Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, 3001 Heverlee, Belgium.
authors.forename: Annelien
authors.initials: A
authors.lastname: Rigolle
authors.affiliation: Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, 3001 Heverlee, Belgium.|Polymer Chemistry and Materials, KU Leuven , Celestijnenlaan 200f, Box 2404, 3001 Leuven, Belgium.
authors.forename: Bart
authors.initials: B
authors.lastname: Goderis
authors.affiliation: Research Unit Wave Propagation and Signal Processing, Department of Physics Kulak, KU Leuven Kulak , Etienne Sabbelaan 53, 8500 Kortrijk, Belgium.
authors.forename: Koen
authors.initials: K
authors.lastname: Van Den Abeele
authors.affiliation: Research Unit Food & Lipids, Department of Molecular and Microbial Systems Kulak, KU Leuven Kulak , Etienne Sabbelaan 53, 8500 Kortrijk, Belgium.|Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, 3001 Heverlee, Belgium.
authors.forename: Imogen
authors.initials: I
authors.lastname: Foubert
mesh_terms: D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D053138:Cyclohexenes / Q000737:chemistry*; D004041:Dietary Fats; D000077222:Limonene; D013696:Temperature; D013729:Terpenes / Q000737:chemistry*; D014961:X-Ray Diffraction
chemical_list: D053138:Cyclohexenes; D004041:Dietary Fats; D013729:Terpenes; C052387:cocoa butter; D000077222:Limonene
keywords: DSC; XRD; cocoa butter; crystallization mechanism; limonene