Cocoa butter and confectionery fats. Studies using programmed temperature X‐ray diffraction and differential scanning calorimetry

Abstract The polymorphic behavior and thermal properties of cocoa butter have been investigated by means of programmed temperature x‐ray diffraction and differential scanning calorimetry. The relationship of this polymorphism to the technical problems of “tempering” and “bloom” development is discussed. Cocoa butter containing, respectively, milk fat and a bloom inhibitor, and some alternatives to cocoa butter have been studied. These results have provided information that will help determine process conditions for these particular fats.