B. Oil, Fat, & Lipid Chemistry

[OP42] Elucidation of the occurrence mechanism of deterioration phenomenon that occurs during storage of beverages containing cocoa butter

*Ryo Umebayashi¹, Mariko Hashimoto², Masaru Hashimoto², Haruhiko Koizumi³, Satoru Ueno³ (1. Hiroshima University School of Applied Biological Science , 2. MORIYAMA MILK INDUSTRY CO.,LTD., 3. Hiroshima University Graduate School of Integrated Sciences for Life)

Keywords:Cocoa butter, O/W emulsion, demulsification