Nihon Kessho Gakkaishi
Online ISSN : 1884-5576
Print ISSN : 0369-4585
ISSN-L : 0369-4585
Volume 56 , Issue 5
Showing 1-15 articles out of 15 articles from the selected issue
Special Issue
5. Crystallography in Chemistry; Current Profile of Chemical Crystallography − Measurements and Analyses −
How Crystallography Plays Important Roles in Industries ?
  • Tetsuo KOYANO
    2014 Volume 56 Issue 5 Pages 319-322
    Published: October 31, 2014
    Released: October 31, 2014
    JOURNALS FREE ACCESS
    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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