Polymorphic changes in chocolate
Talbot G., Smith K., ‘t Zand I., Polymorphic changes in chocolate, Innovations in Food Technology, 2007, 36 (August), 18-19
It has been known for a long time that cocoa butter is a polymorphic fat. This means that it can crystallise in a number of different forms of varying stabilities. For many years, both fat and chocolate specialists have thought that there were six polymorphic forms. These were defined, in different ways, by Wille and Lutton (1966) and by Larsson (1966).