X-ray phase identification of chocolate is possible without the removal of sugar

摘要

When examining chocolate samples by means of X-ray diffraction,it has become,common practice for any sugar to be removed through repeated rinsing in cold water.While necessary in some cases,we show that it is possible to determine the phase of certain dark chocolate samples without sugar removal,through examination of dis-tinctive X-ray diffraction peaks corresponding to lattice spacings of 3.98 and 3.70 A.