Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution

Characterisation of Fat Crystal Polymorphism in Cocoa Butter by Time-Domain NMR and DSC Deconvolution

The polymorphic state of edible fats is an important quality parameter in fat research as well as in industrial applications. Nowadays, X-ray diffraction (XRD) is the most commonly used method to determine the polymorphic state. However, quantification of the different polymorphic forms present in a...

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Bibliographic Details
Main Authors: Arnout Declerck, Veronique Nelis, Sabine Danthine, Koen Dewettinck, Paul Van der Meeren
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
fat crystallization
TD-NMR
deconvolution
polymorphism
cocoa butter
Online Access:https://www.mdpi.com/2304-8158/10/3/520

Internet

https://www.mdpi.com/2304-8158/10/3/520

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