Effect of Hydrophobic Sucrose Fatty Acid Esters on Crystallization Behavior of Cocoa Butter in Oil-in-Water Nano-sized Emulsion

Presentation information

Oral Presentations

B. Oil, Fat, & Lipid Chemistry

Fri. Sep 8, 2023 10:30 AM - 11:30 AM 101 (Education and Resaerch Building 1F)

Chair:Shunji Kato

11:00 AM - 11:15 AM

*Nuha Mufida¹, Haruhiko Koizumi¹, Satoru Ueno¹ (1. Hiroshima University)

Keywords:O/W Nano-sized emulsion, cocoa butter, crystallization

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