Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation.

For the first time, the novel experimental technique Temperature Modulated Optical Refractometry (TMOR) was employed for cocoa butter thermal transitions characterization. The average refractive index (N), the volume (v) change, and the volumetric expansion coefficient ( β q ) as well as the dynamic quantities β ' and β ″ (real and imaginary volumetric expansion coefficient, respectively) were monitored during cooling and heating and compared to the heat flow curves obtained via the standard technique dynamic scanning calorimetry (DSC). The investigation of these quantities showed that TMOR analysis can yield not only thermal transitions temperatures that are comparable to DSC results, but also some new thermal events that are not detected by DSC.