[3Bp01-09] Processing Manufacturing technology

4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[3Bp09] Effect of composition on crystallization behavior of cocoa butter substitute(CBS)

*Maho Sato¹, Haruhiko Koizumi¹, Soichi Michikawa², Saya Otsuka², Satoru Ueno¹ (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ., 2. Tokyo food Co,. Ltd)

Keywords:

CBS,Strain,Polymorphic transition,Composition