チョコレートの結晶学

• 古谷野 哲夫

  株式会社明治　大阪工場

書誌事項

タイトル別名

• Cristallography of Chocolate

抄録

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.

収録刊行物

• 日本結晶学会誌

  日本結晶学会誌 56 (5), 319-322, 2014

  日本結晶学会

詳細情報

• CRID: 1390282679065714816
• NII論文ID: 130004714202
• DOI: 10.5940/jcrsj.56.319
• ISSN: 18845576
• ISSN: 03694585
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可