Heterogeneous Nucleation Effects of Talc Particles on Polymorphic Crystallization of Cocoa Butter

Polymorphic crystallization of cocoa butter (CB) in a bulk system was examined for the influence adding talc particles at different concentrations (0.1–5%). While cooled from melt and subsequently heated, changes heat flow crystal structure CB were analyzed using differential scanning calorimetry (DSC) synchrotron radiation X-ray diffraction (SR-XRD). Synchrotron microbeam (SR-μ-XRD) employed to determine lamellar-plane directions crystals occurring with addition. At any cooling rates (0.1–15 °C/min) applied, promoted elevate onset temperature logarithmically increasing concentration talc; this effect became more prominent higher rates. Talc also acted as polymorphic stabilizer so that crystallized stable forms even when highest rate 15 °C/min. Moreover, highly ordered direction extensively observed 0.1% addition, which disturbed by 0.5% addition probably due spatial dispersion densely populated their randomized orientation. These heterogeneous nucleation effects indicate potential be used quality productivity control CB-based products.