The crystallization behavior of Chinese Tallow Cocoa Butter Equivalent (CTCBE) and its chocolate were investigatedto reveal the cause of bad processing behavior of CTCBE chocolate.

• 研究乌桕类可可脂结晶及其巧克力结晶性质的关系,揭示乌桕类可可脂巧克力加工性能差的原因。