Effect of accumulated strain on fat bloom in CBS-based compound chocolates
H. Koizumi, Kazuki Kimura, Mayuko Takagi, Soichi Michikawa, Yuta Hirai, Kiyotaka Sato, Satoru Ueno
Abstract
The strain accumulated in the β′ form of CBS has a significant effect on the rate of the phase transformation.
Topics & Concepts
Strain (injury)Food scienceBloomChemistryTransformation (genetics)StereochemistryBiologyBiochemistryGeneAnatomyEcologyFood Chemistry and Fat AnalysisPhase Equilibria and ThermodynamicsLiquid Crystal Research Advancements