Suppression of fat bloom for CBS-based compound chocolate by focusing on viscosity

Maho Satou

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[2Mp] Physical property of food

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room M (2F N203)

Chair:Mito Kokawa, Haruhiko Koizumi

3:15 PM - 3:30 PM

[2Mp-02] Suppression of fat bloom for CBS-based compound chocolate by focusing on viscosity

*Maho Satou¹, Haruhiko Koizumi^1,2, Soichi Michikawa³, Saya Otsuka³, Satoru Ueno^1,2 (1. Faculty of Applied Biological Science, Hiroshima Univ., 2. Graduate School of Intergrated Sciences for Life, Hiroshima Univ., 3. Tokyo Food Co., Ltd)

Keywords:CBS, Polymorhic transformation, Viscosity, Strain

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