Fig. 5: Powder X-ray diffraction patterns for commercial chocolate with added minor lipidic components.
From: Tempering of cocoa butter and chocolate using minor lipidic components
Chocolate samples were molten, blended with the minor components and crystallized at 5 °C for 1 h, followed by 20 °C for 4 days. The a commercial chocolate, b molten and recrystallized commercial chocolate, c molten and recrystallized commercial chocolate with added 0.1% (w/w) dimyristoylphosphatidylcholine, and d molten and recrystallized commercial chocolate with added 0.1% (w/w) dipalmitoylphosphatidylethanolamine, all display powder X-ray diffraction patterns characteristic of well-tempered β2, triclinic, Form V cocoa butter crystals. This crystal form displays a strong reflection corresponding to a short spacing of ~4.6 Å in the wide-angle diffraction region, and characteristic wide-angle reflections in the 2θ region 20–25°. In the small-angle diffraction region, only reflections from the 3 L (001) plane corresponding to ~62–63-Å were observed. The absence of reflections from (001) plane of the 2 L polytype indicates the formation of the optimal polytypic form in the cocoa butter in all samples. Reflections at higher angles in the small-angle region correspond to higher-order reflections for these two crystal planes.
