Session2-1

9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[OP19] Effect of Emulsification Temperature on Crystal Growth Process and Texture of Ganache

*Utahiro Tanaka¹, Mituki Tada¹, Youhei Kawabata¹ (1. Rakuno Gakuen Univ. College of Agriculture, Food and Environment Sciences)

Keywords:

Emulsion,Interfacial crystallization,Milk fat crystals