日本結晶学会誌
Online ISSN : 1884-5576
Print ISSN : 0369-4585
連載企画 産業界で活躍する結晶学
チョコレートの結晶学
古谷野 哲夫
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ジャーナル フリー

2014 年 56 巻 5 号 p. 319-322

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Chocolate consists of solid particles such as cocoa, sugar, and milk solids which are dispersed in a continuous fat phase. The major fat in chocolate is cocoa butter, and it is crystallized at room temperature, so chocolate is a food which we eat crystals. Therefore, fat crystals play a great role in chocolate quality and storage stability. In this paper, polymorphism of cocoa butter and the transformation of polymorphic forms are reviewed including recent results.

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© 2014 日本結晶学会
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