B. Oil, Fat, & Lipid Chemistry

[OP40] Effect of hydrostatic pressure application on crystal polymorphism of cocoa butter

*keigo tamura¹, Haruhiko Koizumi¹, Satoru ueno¹ (1. Graduate School of Integrated Biosciences, Department of Integrated Biosciences, Graduate School of Integrated Biosciences, Hiroshima University, Food Science Program)

Keywords:cocoa butter, polymorphic transition, Hydrostatic pressure