Suppression of fat bloom by adding emulsifiers to cocoa butter substitute based compound chocolate

Takumi Tsuchiya

Presentation information

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

Oral Presentations

Session3-4

Tue. Sep 3, 2024 3:30 PM - 5:45 PM Room D (Bldg.4, 2F)

Chair:Toshiro Sato：3:30 - 4:45 PM
Chair:Yoshimune Nonomura 4:45 - 5:45 PM

3:30 PM - 3:45 PM

[OP77] Suppression of fat bloom by adding emulsifiers to cocoa butter substitute based compound chocolate

*Takumi Tsuchiya¹, Tomohiro Aibara², Satoshi Arima², Hironori Hondoh¹ (1. Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, 2. Mitsubishi Chemical Corporation)

Keywords:cocoa butter substitute, fat bloom, sucrose fatty acid esters

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