[3Bp01-09] Processing Manufacturing technology

4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[3Bp08] Direct observation of the crystallization process and microstructure of cocoa butter using a transmission electron microscope (TEM)

*Rito Nakamura¹, Haruhiko Koizumi¹, Tomoya Yamazaki², Yuki Kimura², Satoru Ueno¹ (1. Graduate School of Integrated Science for Life, Hiroshima Univ., 2. ILTS, Hokkaido Univ.)

Keywords:

crystal polymorphism,cocoa butter