チョコレートの品質を決める油脂の結晶化挙動

Abstract

The modern solid chocolate is consisted of a continuous fat phase (cocoa butter) thickly dispersed with fine particles such as cocoa mass, sugar and milk powder. In crystallization of cocoa butter, the stable and fine Form V is most desirable because the most stable Form VI grows to the coarser crystal which will develop fat bloom. A new seeding of BOB β2 crystal powder preferably induces Form V crystallization, and furthermore inhibits fat bloom formation even after 38 °C due to its higher melting point.