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.







chocphase2

The fifth generation MiniFlex is a general purpose X-ray diffractometer that can perform qualitative and quantitative analysis of polycrystalline materials. The MiniFlex is available in two variations. Operating at 600 watts (X-ray tube), the MiniFlex 600 is twice as powerful as other benchtop models, enabling faster analysis and improved overall throughput. Running at 300 watts (X-ray tube), the new MiniFlex 300 does not require an external heat exchanger. Each model is engineered to maximize flexibility in a benchtop package. Read more...

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