Prina Panwar

Polymorphism and Phase Transitions of Cocoa Butter: Composition, Crystallization and Implications for Chocolate Quality

Vikram Bhatti, Shefali Sirame, Saurabh Singh, Nishant Verma, Prina Panwar & Chirag Prajapati · European Journal of Nutrition & Food Safety · 2026

Cocoa butter is the main fat in chocolate and is responsible for its texture, gloss, melting behavior, and shelf stability. These properties arise from its specific triacylglycerol composition and its ability to crystallize into several polymorphic forms. Among these forms, Form...