2024 年 61 巻 12 号 p. 755-760
Chocolate is a confectionery in which fine solid particles of cacao nibs, sugar, milk powder, etc. are dispersed in fat crystal network as the continuous phase. In chocolate manufacturing processes, chocolate liquor is made by dispersing solid particles into melted chocolate fats by raising the temperature, and then the chocolate fats are crystallized by subsequent cooling. The morphology and mode of aggregation of solid particles and fine crystal network of the chocolate fats play extremely important roles in the chocolate production as well as the gloss and good taste of chocolate products. In this paper, the manufacturing process of chocolate and the quality of the final products are discussed from the perspective of powder technology.
