Chocolate: Phase ID

X-ray diffraction (XRD) in the food and candy industry is crucial to producing a quality product. 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.


New sixth generation MiniFlex X-ray diffractometer (XRD) is a multipurpose analytical instrument that can determine: phase identification and quantification, percent (%) crystallinity, crystallite size and strain, lattice parameter refinement, Rietveld refinement, and molecular structure. It is widely used in research, especially in material science and chemistry, as well as in industry for research and quality control. It is the newest addition to MiniFlex series of benchtop X-ray diffraction analyzers from Rigaku, which began with the introduction of the original MiniFlex system decades ago. Read more...

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