Session2-1

9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[OP17] Differences in the Rate of Initial Polymorphic Transformation as a Function of Cooling Rate in Mixtures of Cocoa Butter Substitute (CBS)/Cocoa Butter (CB)

*Maho Sato¹, Haruhiko Koizumi¹, Soichi Michikawa², Satoru Ueno¹ (1. Hiroshima Univ., 2. Tokyo food Co,. Ltd)

Keywords:

Cocoa Butter Substitute,Cocoa Butter,Polymorphic transformation