- 日本結晶学会誌 (ISSN:03694585)
- vol.56, no.5, pp.319-322, 2014 (Released:2014-10-31)
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.