Polymorphism of edible fat crystals

descriptionPublicationkeyboard_double_arrow_right Article 01 Jun 2016 English Publisher:Elsevier BVJournal:Progress in Crystal Growth and Characterization of Materials, volume 62, pages 398-399 (issn: 0960-8974,

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Authors: Hironori Hondoh; Satoru Ueno;

doi: 10.1016/j.pcrysgrow.2016.04.021

Polymorphism of edible fat crystals

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Abstract

Abstract The course focuses on the polymorphism and polymorphic transformation of edible fat crystals, such as chocolate. The morphology, crystallization behavior and polymorphic transformation will be observed under optical microscopy, and melting point of each polymorph will be determined.

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Hiroshima University
Japan

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