The 66th JSAP Spring Meeting, 2019
Mar 9 - Mar 12, 2019Tokyo Institute of Technology, Ookayama Campus
The 66th JSAP Spring Meeting, 2019
Mar 9 - Mar 12, 2019Tokyo Institute of Technology, Ookayama Campus
[11p-PA1-9]The microstructure of fats and oil for chocolate
〇(M1)Naoya Fujita1, Kiyomi Oonishi2, Hidetaka Uehara2, Daiki Kuzuhara1, Noriyuki Yoshimoto1(1.Iwate Univ., 2.Nisshin Oillio Group.)
Keywords:
food engineering,chocolate
Chocolate consists of particulate components such as sugar and cocoa butter consolidated by fats and oils. The nature of chocolate strongly depends on the proterties of fats and oils. Therefore, the study on microstructure of fats and oils utilizing for chocolate is important for controlling quality of chocolate. in this study, we observed its phase behavior with various temperatures using optical microscope and Atomic Force Microscope (AFM). We revealed that internal oil appears and disappears on the surface with increasing and decreasing temperature.