[11p-PA1-1~15] 1.1 Interdisciplinary and General Physics

△ [11p-PA1-9] The microstructure of fats and oil for chocolate

〇(M1)Naoya Fujita¹, Kiyomi Oonishi², Hidetaka Uehara², Daiki Kuzuhara¹, Noriyuki Yoshimoto¹ (1.Iwate Univ., 2.Nisshin Oillio Group.)

Keywords:food engineering, chocolate

Chocolate consists of particulate components such as sugar and cocoa butter consolidated by fats and oils. The nature of chocolate strongly depends on the proterties of fats and oils. Therefore, the study on microstructure of fats and oils utilizing for chocolate is important for controlling quality of chocolate. in this study, we observed its phase behavior with various temperatures using optical microscope and Atomic Force Microscope (AFM). We revealed that internal oil appears and disappears on the surface with increasing and decreasing temperature.