Schokolade: Phasen ID

Die Röntgenbeugung in der Lebensmittel- und Süßwarenindustrie ist für die Herstellung eines Qualitätsproduktes von hoher Wichtigkeit.

You would not want to have coconut flavoring in your plain dark chocolate bar or a sweet chocolate to be too bitter. Below is a diffractogram of the milk chocolate specimen shown at the right. The first set of peaks in red is sucrose. The second set in blue is lactose hydrate (essentially dehydrated milk). Finally a few peaks in purple down at 2-7° 2θ can be identified corresponding to the chocolate. chocphase1 Using the MiniFlex one can quickly observe that in this milk chocolate specimen; the proper ingredients have been added.