多态性(计算机科学)
亚稳态
三元运算
结晶
三斜晶系
Crystal(编程语言)
化学
食品科学
结晶学
晶体结构
有机化学
生物化学
计算机科学
基因
基因型
程序设计语言
作者
Saeed M. Ghazani,Alejandro G. Marangoni
出处
期刊:Annual review of food science and technology
[Annual Reviews]
日期:2021-03-26
卷期号:12 (1): 567-590
被引量:6
标识
DOI:10.1146/annurev-food-070620-022551
摘要
Cocoa butter displays complex crystallization behavior and six crystal polymorphic forms. Although the crystal structure of cocoa butter has been studied extensively, the molecular interactions between cocoa butter triacylglycerols in relation to polymorphic transformations from metastable forms (forms III and IV) to stable crystal forms (forms V and VI) remain largely unknown. In this review, the triclinic polymorphism and melting profiles of the major triacylglycerols in cocoa butter—POP, POS, and SOS—are reviewed, and their binary and ternary phase behaviors in metastable (pseudoβ′) and stable (β 2 ) crystal forms are discussed. We also attempt to clarify how the transformation of cocoa butter from form IV to V, as a critical step in the tempering of chocolate, is controlled by POS interactions with both POP and SOS. Moreover, we show how the crystal forms V and VI of cocoa butter are templated by crystal forms β 3 and β 1 of POS, respectively.
科研通智能强力驱动
Strongly Powered by AbleSci AI