Investigating cocoa butter crystallization using rheology and Raman spectroscopy

In this application note from Thermo Fisher Scientific, explore how simultaneous rheology and Raman spectroscopy (RheoRaman) measurements were used to examine the isothermal crystallization of cocoa butter. The results indicate that cocoa butter crystallized by first hardening into an amorphous solid. Without coupling these two separate analytical techniques, the observed amorphous–solid to crystalline–solid transformation would have been left undetected.