チョコレートの品質を決める油脂の結晶化挙動

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概要

• 論文の詳細を見る

• The modern solid chocolate is consisted of a continuous fat phase (cocoa butter) thickly dispersed with fine particles such as cocoa mass, sugar and milk powder. In crystallization of cocoa butter, the stable and fine Form V is most desirable because the most stable Form VI grows to the coarser crystal which will develop fat bloom. A new seeding of BOB β<SUB>2</SUB> crystal powder preferably induces Form V crystallization, and furthermore inhibits fat bloom formation even after 38 °C due to its higher melting point.

• 日本結晶学会の論文
• 2001-08-31

著者

• 蜂屋 巌

  明治製菓(株)食料総合研究所

関連論文

• チョコレートの品質を決める油脂の結晶化挙動
• POP/POS/SOS三成分系の結晶化挙動

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