Direct observation of the form V crystallization process of cocoa butter using Transmission Electron Microscope (TEM).

Rito Nakamura

Presentation information

3）Science on lipids, fats and oils, nutrition, health function and foods

Oral Presentations

Session 3-3

Tue. Sep 3, 2024 1:00 PM - 3:30 PM Room D (Bldg.4, 2F)

Chair:Kanji Aoyagi：1:00 - 2:15 PM
Chair:Hironori HONDOH2:15 - 3:30 PM

1:15 PM - 1:30 PM

[OP68] Direct observation of the form V crystallization process of cocoa butter using Transmission Electron Microscope (TEM).

*Rito Nakamura¹, Haruhiko Koizumi^1,2, Tomoya Yamazaki³, Yuki Kimura³, Satoru Ueno^1,2 (1. School Applied Biological Biological Science, Hiroshima Univ., 2. Graduate School of Integrated Science for Life, Hiroshima Univ., 3. ILTS, Hokkaido Univ.)

Keywords:crystal polymorphism, crystal, cocoa Butter

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