Session2-1

9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[OP16] Direct observation of the effects of different seed crystals on the crystallization process of cocoa butter

*Rito Nakamura¹, Haruhiko Koizumi¹, Tomoya Yamazaki², Yuki Kimura², Satoru Ueno¹ (1. Hiroshima Univ., 2. ILTS, Hokkaido Univ.)

Keywords:

Crystal polymorphism,Cocoa butter,Tempering