Polymorphism of edible fat crystals

Publication date: Available online 2 June 2016 Source:Progress in Crystal Growth and Characterization of Materials Author(s): Hironori Hondoh, Satoru Ueno The course focuses on the polymorphism and polymorphic transformation of edible fat crystals, such as chocolate. The morphology, crystallization behavior and polymorphic transformation will be observed under optical microscopy, and melting point of each polymorph will be determined.

Source: Progress in Crystal Growth and Characterization of Materials - June 2, 2016 Category: Chemistry Source Type: research