Crystallization and polymorphism under flow in cocoa butter blends

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.