DSC-Thermoanalyse und Kinetik der Kristallisation von Kakaobutter

A DSC method for isothermal crystallization of cocoa butter is described. The crystallization curves may be linearized according to the empirical Avrami equation. From the resulting Avrami plots the rate constant of crystallization may be calculated. This method gives valuable results about the specific crystallization tendency of cocca butters of different origins and about temperature influence on crystallization times. The method seems to be useful for quality control of cocoa butters and for process control during the tempering step of the industrial chocolate production.