抄録
Food is generally non-equilibrated system, i.e., it will change its physical properties such as melting point, viscoelasticity, molecular structure etc. by polymorphic transformation or phase separation as time course. Here we will focus on the crystallization of fats; triacylglycerols. Fats are explained at first and, secondly, polymorphism and polymorphic transformations will be described. Thirdly, the effects for crystallization and for kinetics of polymorphic crystallization will be shown by using our recent publish. Finally, the effect of external effect, especially shear stress and additive effect for acceleration of polymorphic crystallization of chocolate will be shown.
