著者

古谷野 哲夫

出版者

The Crystallographic Society of Japan

雑誌

日本結晶学会誌 (ISSN:03694585)

巻号頁・発行日

vol.56, no.5, pp.319-322, 2014

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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.