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Crystallization of chocolate observed by XRD-DSC

AppNote XRD1126: Crystallization of chocolate

Chocolate gets its mild taste, flavor, and meltable texture through tempering. The tempering process deliberately changes the crystallization temperature, thereby controlling the crystal phase efficiently. Cocoa butter has several polymorphs that show different sub-lattice structures. Among them, type V is known as the best for chocolate production because of its stability and high melting point. Its formation is controlled by the tempering speed.  

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