The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance. Polymorphic resolidification during storage of cocoa butter into higher melting forms can destroy the smooth glossy appearance of a confectionery product. This manuscript will review the polymorphic characteristics and composition of cocoa butter from Theobroma cacao. A discussion of common fat behavior relative to tempering and bloom formation will be included. Scanning electron microscopy and polarized light microscopy aided in visually defining the crystalline forms of cocoa butter during crystallization. Thermal and compositional properties of cocoa butter during crystallization indicates that a high-melting crystal seed forms which promotes the so lidification of additional quantities of less stable triglycerides.
Manning, D. M. and Dimick, P. S.
"Crystal Morphology of Cocoa Butter,"
Food Structure: Vol. 4
, Article 9.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol4/iss2/9