Detailed observation of crystal phase transition of fats occurring over a narrow temperature range
Crystalline fat, which is raw material of cocoa butter, margarine, etc., has a number of crystal polymorphs and shows complex phase transitions around room temperature. Controlling crystal phase and phase transition process is important for manufacturing process management and quality assurance.
It is necessary to find the heat treatment conditions to obtain appropriate crystal forms as easily as possible. Using a high-speed two-dimensional X-ray detector and simultaneous measurement of XRD and DSC, it is possible to investigate the crystal forms deposited and the influence of heating, cooling and other temperature conditions.
