Über die Kristallstruktur der Kakaobutter

Witzel, Herbert; Becker, Katja

doi:10.1002/lipi.19690710620

Cited by 21 publications

(10 citation statements)

References 8 publications

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“…Cocoa butter is made up of three major fatty acids--oleic, stearic and palmitic, with minor amounts of linoleic and arachidonic acid. Different terminology has been used for describing the same polymorphic forms by different researchers (22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32) (Table 3). Some researchers (27,(29)(30)(31)(32) used Roman numerals, whereas others used (22)(23)(24)(25)(26)28) Greek letters to describe the different polymorphic forms in cocoa butter.…”

Section: Malkin and Wilsonmentioning

confidence: 99%

Short spacings and polymorphic forms of natural and commercial solid fats: A review

D'Souza

deMan

1990

J Americ Oil Chem Soc

149

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Short spacings refer to the cross sectional packing of the hydrocarbon chains. They are independent of chain length. Short spacings are widely used for characterizing the various polymorphic forms. Fats can crystallize into four polymorphic forms, i.e., sub-a, a, fl" and 8. These polymorphic forms differ in their chain packing and thermal stability. The fl' form is also known to exhibit several intermediate polymorphic forms. The nomenclature for the polymorphic forms has generated a great deal of confusion over the years. Several researchers have reported on the polymorphic forms of pure triglycerides. Similar polymorphs have sometimes been described by different names. Currently, the nomenclature proposed by Larsson [Larsson, K., Acta Chem. Scand. 20:2256 (1966)] is being widely used. Much of the earlier work on polymorphism has been obtained by studying simple purified substances. The listing of short spacings for natural and commercial fats presented in this paper will be beneficial to researchers working in this field.

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Section: Malkin and Wilsonmentioning

confidence: 99%

Short spacings and polymorphic forms of natural and commercial solid fats: A review

D'Souza

deMan

1990

J Americ Oil Chem Soc

149

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“…In Figure 5 the structure of 16-O" 16 is illustrated, assuming a glide plane to be present at the double bonds and inversion centers between the methyl groups. We have suggested earlier (33) that the phase transformation V~VI in cocoa butter (18,34), which is responsible for the formation of "bloom" on chocolate, involves a change of the layer stacking, giving a higher crystal symmetry and resulting in a simpler powder diffraction pattern. Also, the subtle difference between the so-called fll and f12 forms observed by Sato et al (15) may lie in a different stacking of the layers.…”

Section: Lateralpackingmentioning

confidence: 99%

Crystal structures and melting points of unsaturated triacylglycerols in theβphase

Jong

Soest

Schaick

1991

J Americ Oil Chem Soc

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The/3-phase crystal structures of unsaturated triacylglycerols (TAGs) have been analyzed. Long spacings and melting points of monounsaturated TAGs such as 16" O. 16 and 16.0" 18 indicate a fi-3C packing mode with a methyl terrace that differs from that of the saturated /3-3 TAGs. In addition to the hydrocarbon chain subcell packing and the methyl terrace structure, the conformation of the oleoyl chain also has to be considered. This conformation is analyzed in connection with the symmetry relation between the two half-layers on either side of the plane through the double bonds. Geometric analysis shows four possibilities, which have been explored further by means of energy minimization computations. In these calculations the structure of the oleoyl chain, in its crystalline environment, has been optimized while taking all relevant intramolecular and intermolecular forces into account. Though the calculations reveal relatively small energy differences between the four possibilities, the most likely structure can still be identified. On the basis of the results obtained for the monounsaturated TAGs, proposals for the crystal structures of diunsaturated (e.g., 0 9 18. O) and triunsaturated (e.g., 0" 0" O) TAGs are briefly outlined.

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“…Der Vergleich der ermittelten Diagramme rnit den Ergebnissen von WITZEL u. a. [2] ergibt, daD die Strukturen der untersuchten Proben in den Bereich zwischen Vor-8-und 8-Modifikation einzuordnen sind. Zur Gitterkonstantenbestimmung wurden die Reflexe (002), (004), (005), (306), (020), (222) und (400) herangezogen.…”

Section: Experimentelle Ergebnisse Und Diskussionunclassified

“…B. von WITZEL u. a. [2]. Von den wenigstens 6 nachgewiesenen Modifikationen zeichnen sich die Vor-P-und die /3-Modifikation durch hochste Stabilitat, Klarschmelzpunkte und Schmelzwarmen aus.…”

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Informationsgehalt röntgen‐strukturanalytischer Messungen zur Charakterisierung des Zustandes von Kakaobutter und ihrer Herstellungsbedingungen

Försterling

Kleinstück

Löser

et al. 1980

Nahrung

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Die an der Modellsubstanz Kakaobutter durchgeführten röntgendiffraktometrischen Untersuchungen ergeben einen direkten Zusammenhang zwischen den bequem erfaßbaren Größen des Beugungsdiagrammes (Lage, Intensität und Schärfe der Reflexe) und den daraus ableitbaren charakteristischen Parametern des Probenzustandes (Gitterkonstanten des Kristallgitters, „Perfektion”︁ und kristalliner Anteil) einerseits und den technologischen Parametern des Herstellungsprozesses (Temperier‐Regime und Lagerbedingungen) andererseits. Für die Untersuchungen wurde ein automatisiertes Röntgendiffraktometer benutzt und eine optimale Meßstrategie erarbeitet, bei der die Meßeffekte hinreichend groß gegen die Meßfehler sind und die Charakterisierung einer Probe lediglich 0,5 bis 1 h dauert.

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Über die Kristallstruktur der Kakaobutter

Cited by 21 publications

References 8 publications

Short spacings and polymorphic forms of natural and commercial solid fats: A review

Short spacings and polymorphic forms of natural and commercial solid fats: A review

Crystal structures and melting points of unsaturated triacylglycerols in theβphase

Informationsgehalt röntgen‐strukturanalytischer Messungen zur Charakterisierung des Zustandes von Kakaobutter und ihrer Herstellungsbedingungen

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