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.
CITATION STYLE
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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