Chocolate gets its mild taste, flavor, and meltable texture through tempering. The tempering process deliberately changes the crystallization temperature, thereby controlling the crystal phase efficiently. Cocoa butter has several polymorphs that show different sub-lattice structures. Among them, type V is known as the best for chocolate production because of its stability and high melting point. Its formation is controlled by the tempering speed.
XRD products from Rigaku
Advanced state-of-the-art high-resolution XRD system powered by Guidance expert system software
New 6th-generation general purpose benchtop XRD system for phase i.d and phase quantification
Compact X-ray diffractometer for quality control of materials that is easy to use and is ideal for routine work
Laboratory micro-spot XRD residual stress analysis with both iso- and side-inclination methods
2D X-ray detector with latest semiconductor technology designed for home lab diffractometers