Visualization of oil migration pathway in chocolate
Project/Area Number |
15K18698
|
Research Category |
Grant-in-Aid for Young Scientists (B)
|
Allocation Type | Multi-year Fund |
Research Field |
Food science
|
Research Institution | Hiroshima University |
Principal Investigator |
|
Project Period (FY) |
2015-04-01 – 2017-03-31
|
Project Status |
Completed (Fiscal Year 2016)
|
Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2016: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2015: ¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
|
Keywords | 油脂 / 結晶 / 拡散 / 毛管力 / 構造 / 粒子 / シリコンオイル / 微細構造 / 移行経路 / 砂糖 / カカオマス / 油脂移行 / チョコレート / ファットブルーム |
Outline of Final Research Achievements |
We have developed a novel method to observe oil migration in chocolate using scanning electron microscopy and energy dispersive X-ray spectroscopy. With this method, we identified three different mode of oil migration, diffusion, capillary force and the combination of them. Silicone oil migration in chocolate extruded liquid oil of cocoa butter to the surface of chocolate. This liquid oil acceralated fat bloom formation on chocoate.
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Report
(3 results)
Research Products
(8 results)