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Journal of the American Oil Chemists' Society

, Volume 82, Issue 9, pp 685–685 | Cite as

Morphology of fat bloom in chocolate

  • Yasuyoshi Kinta
  • Tamao Hatta
Letters to the Editor

Keywords

Cocoa Butter Seed Crystal Optical Microscopic Image Compound Coating Lipid System 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. 1.
    Martin, R.A., Jr., Chocolate, in Advances in Food Research Volume 31, edited by C.O. Chichester, E.M. Mrak, and B.S. Schweigert, Academic Press, San Diego, 1987, pp. 211–342.Google Scholar
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    Schlichter-Aronhime, J., and N. Garti, Solidification and Polymorphism in Cocoa Butter and the Blooming Problems, in Crystallization and Polymorphism of Fats and Fatty Acids, edited by N. Garti and K. Sato, Marcel Dekker, New York, 1988, pp. 363–393.Google Scholar
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    Hartel, R.W., Phase Transitions in Chocolate and Coatings, in Phase/State Transition in Foods, edited by M.A. Rao, and R.W. Hartel, Marcel Dekker, New York, 1998, pp. 217–251.Google Scholar
  4. 4.
    Sato, K., and T. Koyano, Crystallization Properties of Cocoa Butter, in Crystallization Processes in Fats and Lipid Systems, edited by N. Garti and K. Sato, marcel Dekker, New York, 2001, pp. 429–456.Google Scholar
  5. 5.
    Lonchampt, P., and R.W. Hartel, Fat Bloom in Chocolate and Compound Coatings, Eur. J. Lipid Sci. Technol. 106:241–274 (2004).CrossRefGoogle Scholar
  6. 6.
    Kinta, Y, and T. Hatta, Composition and Structure of Fat Bloom in Untempered Chocolate, J. Food Sci. 70:S450-S452 (2005).CrossRefGoogle Scholar

Copyright information

© AOCS Press 2005

Authors and Affiliations

  1. 1.Research Institute, Morinaga & Co., Ltd.Japan
  2. 2.Japan International Research Center for Agricultural Sciences (JIRCAS)Tsukuba, IbarakiJapan

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