Crystallization and polymorphism under flow in cocoa butter blends

采用SAXS/WAXS、DSC和超声光谱法研究可可脂及其混合物结晶成核和生长的基本原理。需要发展检测甘油三酯的方法，然后生产新的甘油三酯。各种新型植物油混合物的影响将最好地测量基于时间和温度的多态偏好和结晶。如果利兹的初步数据证明了这一点，那么钻石同步加速器和其他强x射线设备的光束时间也可能是一个例子。

To study the fundamentals of the crystal nucleation and growth in cocoa butter and its blends by SAXS/WAXS, DSC and ultrasound spectroscopy. Development of methods to detect triglycerides and then produce novel triglycerides will be required. The impact of various vegetable novel oil blends will then best to measure the polymorphic preference and crystallisation based on time and temperature. If the preliminary data at Leeds justifies it, a case may also be made for beam time at the Diamond Synchrotron and other intense X-ray facilities.