Nihon Kessho Gakkaishi
Online ISSN : 1884-5576
Print ISSN : 0369-4585
ISSN-L : 0369-4585
How Crystallography Plays Important Roles in Industries ?
Cristallography of Chocolate
Tetsuo KOYANO
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JOURNALS FREE ACCESS

2014 Volume 56 Issue 5 Pages 319-322

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Abstract

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 The Crystallographic Society of Japan
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