In such processes crystallisation is an important separation, purification and preparation technique. Despite this, our knowledge of the structural aspects of the crystallisation process and its mediation by the mother phase as well as by impurities and other hetero-molecules remains surprisingly limited. We are investigating the influence of the process conditions on the resulting form of cocoa butter in order to be able to control the right form necessary for chocolate production.
Cocoa butter is a mixture of triglycerides.
Studying the structures and transformations of individual triglycerides will therefore give us insight into more complex crystallisation behaviour of cocoa butter. This shear cell design incorporates an optical light probe to detect the onset of crystallisation. As environmental pressure leads to changes in permissible surfactant choice, a detailed understanding of surfactant crystallisation will aid reformulation and redesign of the process. Straight-chain saturated sodium soaps were chosen as model systems for our investigations as they represent typical examples of natural surfactants. By studying single and mixed soap systems as a function of composition and temperature we hope to obtain a better understanding of their crystallisation behaviour which will enable processing conditions to be optimised.