Cristallography of Chocolate

  • KOYANO T
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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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KOYANO, T. (2014). Cristallography of Chocolate. Nihon Kessho Gakkaishi, 56(5), 319–322. https://doi.org/10.5940/jcrsj.56.319

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