جزاكى الله كل خير حنين الامسالمشاركة الأصلية كتبت بواسطة حنين الأمس
وعليكم السلام ورحمة الله وبركاته....
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polymorphism :the substance has more than one crystal form or structure.....
&.....the cacao butter has a 3 polymorphism with different m.p:
alpha form melt at ~24 c
beta form melt at ~32-34 c
gamma form melt at ~18 c
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the beta form comes from natural source but alpha &gamma forms come from over melting to cacao butter >>>>a conversion occur from beta form to these other forms ¬ return again after congealing....
this is the problem
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to solve this problem:
just expose the cacao butter to the temp to be like a paste"not melted completely "
the unmelted part"beta form" will be like a seed for crystallization of the melted one"alpha&gamma
so after the cooling..... the unmelted part will be crystallized around the beta form seed & the most of the congealed base become in beta form....
the best form with the suitable m.p
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.gif "Fop (29)")
هستنى اجابتك ع الشيت النهارده
.gif "Fop (43)")
