Satoru Ueno

Last Updated :2025/07/01

Affiliations, Positions
Graduate School of Integrated Sciences for Life, Professor
E-mail
suenohiroshima-u.ac.jp

Basic Information

Academic Degrees

  • Doctor of Philosophy, Hiroshima University
  • Master, Hiroshima University

Research Fields

  • Agricultural sciences;Agricultural chemistry;Food science

Research Keywords

  • crystallization
  • triacylglycerol
  • ultrasound stimulation
  • fats
  • polymorphic crystallization
  • crystallization
  • W/O)"
  • winter adaptation
  • triacylglycerol

Educational Activity

Course in Charge

  1. 2025, Liberal Arts Education Program1, 4Term, Comprehensive science of chocolate
  2. 2025, Liberal Arts Education Program1, 3Term, Food safety and health science
  3. 2025, Liberal Arts Education Program1, Intensive, Food Culture
  4. 2025, Liberal Arts Education Program1, First Semester, Food culture
  5. 2025, Undergraduate Education, 3Term, Physics for Applied Biological Science
  6. 2025, Undergraduate Education, Intensive, Laboratory Work in General Physics
  7. 2025, Undergraduate Education, Second Semester, Graduation Thesis I
  8. 2025, Undergraduate Education, First Semester, Graduation Thesis II
  9. 2025, Undergraduate Education, Second Semester, Graduation Thesis III
  10. 2025, Undergraduate Education, 3Term, Applied Biophysics
  11. 2025, Undergraduate Education, Intensive, Laboratory Work in Applied Biophysics
  12. 2025, Undergraduate Education, 2Term, Reading of Foreign Literature in Food Science
  13. 2025, Undergraduate Education, Intensive, (AIMS) Molecular-Level Understanding of Functionality of Foods
  14. 2025, Undergraduate Education, Intensive, Molecular-Level Understanding of Functionality of Foods
  15. 2025, Graduate Education (Master's Program) , 1Term, Exercises in Food andAgriLife Science A
  16. 2025, Graduate Education (Master's Program) , 2Term, Exercises in Food andAgriLife Science A
  17. 2025, Graduate Education (Master's Program) , 3Term, Exercises in Food andAgriLife Science B
  18. 2025, Graduate Education (Master's Program) , 4Term, Exercises in Food andAgriLife Science B
  19. 2025, Graduate Education (Master's Program) , Year, Research for Academic Degree Dissertation in Food andAgriLife Science
  20. 2025, Graduate Education (Master's Program) , 1Term, Food Physical Chemistry and Food Engineering I
  21. 2025, Graduate Education (Master's Program) , 1Term, Special Topics in Synchrotron Radiation Science A

Research Activities

Academic Papers

  1. Ebaluation of the Physical properties of Fats and Oils in 'Chocolate-Like Foods' with Roasted Burdock Root during the Melting Process, Refrigeration, 99(1161), 553-557, 20241215
  2. Creation of lipid whisker crystals for stable oleogel preparation, FOOD RESEARCH INTERNATIONAL, 214, 202508
    Link to Paper Search Results by DOI

Publications such as books

  1. 2020/08/30, Handbook of Calorimetry and Thermal Analysis 3rd ed., A manual that covers a wide range of measurements, from measurement principles to applications, regarding calorific value measurement and thermal analysis. The results of thermal analysis of various substances and the interpretation of the data are posted., phase transition of chocolate and lipids, chocolate, palm oil, 2020, 08, Scholarly Book, Others, J, 978-4-621-30507-2, 363, 318
  2. 2012, Cocoa Butter and Related Compounds, This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book., New Method to Study Molecular Interactions in Fats - Synchrotron Radiation Microbeam X-ray Diffraction, AOCS Press, 2012, 12, Scholarly Book, Joint work, English, G. Talbot, S.S. Narine, A.G. Marangoni, N.R. Widlak, R.W. Hartel, K. Sato, S. Ueno, N. Garti, K.W. Smith, K. Dewenttinck, etc., 978-098307912-5, 528, 339-363, 151-172
  3. 2005/03, Bailey's Industrial Oil & Fat Products sixth edition Volume 1, 油化学の分野において、基礎から応用まで、その時代の最先端の内容を網羅した書物である。学問的にも優れたこの分野において最高の価値を有する書である。おおよそ10年ごとに改訂版を出している。今回で6度目の改訂である。著者は、この分野の各分科における権威に委ねている。我々は、油脂の結晶化と多形現象に関する部分を担当している。, 2005, 3, Scholarly Book, Cocompilation, 471385522, 629
  4. 2000, Physical Properties of Fats, Oils and Emulsifiers(共著), AOCS Press(Champaign= Illinois), 2000
  5. 1998, Molecular Aspects in Polymorphic Crystallization of Amino Acids and Lipids 「(共著)」, Crystallization Processes= Solution Chemistry Series= edited by H. Ohtahi= John Wiley ＆ Sons Ltd., 1998
  6. 1997, Crystal growth and control of molecular orientation and polymorphism in physical vapor deposition of long-chain compounds, in"Advances in the Understanding of Crystal Growth Mechanisms". (共著), Elsevier Science B. V., 1997
  7. 1997, Synchrotron Radiation X-ray Diffraction Study of Polymorphic Crystallization in Triacylglycerols(「共著」), The proceedings of The 4th International Workshop on Crystal Growth of Organic Materials(September17-19=1997= Bremen Germany)= Springer Verlag., 1997

Invited Lecture, Oral Presentation, Poster Presentation

  1. Evaluation of physical properties of chocolate-like food using roasted burdock and cocoa butter equivalent (CBE), Ryo Umebayashi, Takayuki Murakami, Ryo Hirao, Haruhiko Koizumi, Satoru Ueno, 2nd Berlin Symposium on Structured Lipid Systems, 2024/09/30, Without Invitation, English, Euro Fed Lipid, Technical University of Berlin, Berlin, Germany, The mouth feel, one of the tastes of chocolate, is attributed to the crystalline polymorphism of cocoa butter, the raw material. Cocoa butter has six crystal polymorphs ranging from form I to form VI. Of these, form V cocoa butter crystallization is important in chocolate production because it has a melting point of about 33°C, just below body temperature, and provides a smooth mouth feel. However, d ue to climate change in recent years, the production of cacao beans, the raw material for chocolate, has decreased significantly, and due to the rapid increase in chocolate consumption worldwide, cacao beans are in short supply, and the price of cacao beans continues to rise, making it difficult to obtain cacao beans. Therefore, we focused on roasted burdock root and cocoa butter substitute (CBE) as non-cacao ingredients. Roasted burdock is rich in dietary fiber and polyphenols. Furthermore, it has been shown that roasted burdock root exhibits an aroma component similar to that of chocolate. Therefore, the purpose of this experiment was to compare the crystallization behavior and crystal polymorphs of CBE prepared with roasted burdock powder (RBP) and CBE, to clarify the effect of the addition of roasted burdock on the crystallization of CBE, and to find its usefulness as a new non-cacao chocolate-like ingredient. First, samples of CBE alone and CBE plus 5% each of RBP or cocoa powder (CP) were prepared. CP was used to see the effect of different powders. After the samples were thoroughly melted at 50°C, hand tempering was performed. During the cooling and isothermal holding process, changes in crystal polymorphism and volume were investigated by synchrotron radiation X-ray diffraction (SR-XRD) measurements. In SR-XRD measurement, The appearance time of the β₂ form of CBE corresponding to the V form of cocoa butter was 21.5 min for CBE alone , whereas it was reduced to 14.5 min for the sample with CP and 10.5 min for the sample with RBP, respectively. These results indicate that CP and RBP promotes the crystal nucleation in the β₂ form of CBE. RBP has ample potential as a new non-cacao food alongside chocolate.
  2. Controlling Crystallization Behavior of Cocoa Butter by using High Intensity Ultrasound and Stirring Simultaneous Stimulation, Zining Wang, Haruhiko Koizumi, Satoru Ueno, 2nd Berlin Symposium on Structured Lipid Systems, 2024/09/30, Without Invitation, English, Euro Fed Lipid, Technical University of Berlin, Berlin, Germany, 1. Introduction CB (cocoa butter) is one of the components of chocolate, and CB shows 6 polymorphic forms. Among them, the Form V shows the most suitable melting point and stability for edible use. The traditional method to transform into Form V of CB is tempering, but it takes much time and the procedure is complex. Researchers figured out that CB crystallization can be controlled by using some external stimulations　such as applying high intensity ultrasound (HIU), stirring and so on. However, when applying these factors separately have their own limitations for only apply stirring needs an extremely high stirring rate, only applying ultrasound needs long crystallization time. Therefore, this study aims to show that whether CB crystallization transform to Form V more efficiently by using HIU and stirring simultaneously or not. 2. Experimental procedures Complete melting CB (Barry Callebaut Japan Ltd.) were presented in a polycarbonate sample cell with water jacket and the temperature was controlled by two thermostatic water baths. High intensity ultrasound (20 kHz, 100 W) and Stirring (0, 100, 200, 300 rpm) was applied respectively or simultaneously during the cooling and solidification of CB. The processed sample were kept at a constant temperature of 20 ℃ for 50 min. Time-resolved measurement of the crystallization and polymorphic transition process was detected by SR-XRD. Melting behavior of samples was measured by DSC (DSC 7000X, Hitachi Co.). Also, the rheological measurement of CB was detected by Rheometer (MCR 300, Anton Paar Japan K.K.). 3, Result and Conclusion Form V shows in the cases when the stirring rate was 300 rpm, or HIU and stirring with a stirring rate over 200 rpm are applied together. No polymorphic transformation was observed after 50min when applied HIU only. In other cases, just form II transferred to form IV. This research shows that high speed stirring can promote the formation of Form V; the stirring rate needed can be decrease with the application with HIU.
  3. Effect of shear stress application and cacao mass addition on cocoa butter crystallization, Keigo Abe, Yukina Matsushita, Natsuki Yamada, Haruhiko Koizumi, Satoru Ueno, 2nd Berlin Symposium on Structured Lipid Systems, 2024/09/30, Without Invitation, English, Euro Fed Lipid, Technical University of Berlin, Berlin, Germany, Cocoa butter (CB), the main fats and oils component of chocolate, shows six polymorphs; six polymorphs, formⅠ-Ⅵ, differ in melting point, thermodynamic stability and density. Among them, the form V is the most favored in chocolate production. Therefore, the researchers are studying in crystallizing form V as quickly and effectively as possible. Based on previous studies, the most frequently used method to get form V is tempering. However, it takes a lot of time and is difficult to crystallize into the form V with 100% certainty. Therefore, more efficient alternatives to tempering have been studied. Since MacMillan et al. reported that the addition of shear stress enhanced crystallization of form V [1], there have been many reports on the effect of CB with shear stress on enhancing form V crystallization. However, the actual chocolate product contains solid particles such as sugar and cacao mass in addition to CB. Here, the aim of this study is whether the transition to form V can occur conventionally by applying shear stress to CB containing cacao mass. Cacao mass was added to the melted CB, held at 45°C for 15 minutes and allowed to cool at 15°C for 10 minutes. The temperature was then increased to 28 °C, held for 20 min and allowed to cool at 15 °C again for 10 min. Shear stress was applied by the stirrer at a rate of 300 rpm until before the start of secondary cooling. Between primary and secondary cooling, Synchrotron Radiation X-Ray Diffraction (SR-XRD) measurements were performed to observe the crystallization behavior of the samples. The results of the XRD measurements showed that the diffraction peaks of the unstable polymorph, form II, weakened and the diffraction peaks of the stable polymorph, form V, strengthened in both samples to which shear stress was applied, indicating that form V crystallized preferentially. Compared to the CB without cacao mass, the induction time of form V was faster in the sample with cacao mass, indicating that the crystallization of the stable polymorph was more accelerated by the addition of cacao mass. [1] MacMillan S.D. et al., Crystal Growth & Design, 2, 221-226 (2002).
  4. Synchrotron Radiation X-ray Diffraction Study for Cocoa Butter Crystallization with External Stimulation, Zining Wang, Haruhiko Koizumi, Satoru Ueno, International Workshop for "Application of Quantum Beam to Food Science", 2024/12/17, With Invitation, English, KEK, The Society of Materials Science, Hokkaido University, Sapporo, Japan
  5. Synchrotron Radiation X-ray Diffraction Study for Edible Fat Crystallization in O/W Emulsion and Cocoa Butter Crystallization with External Stimulation, Satoru Ueno, Synchrotron Light for Future Foods, 2024/09/13, Without Invitation, Japanese, Tohoku University, Aobayama-Commons, Tohoku University, Sendai
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Awards

  1. 2022/12/27, The 2nd World Congress Oleo Science Student Award, WCOS 2022 Organizing Committee President, Characterization of Physical Properties and Stability of Edible Oleogels as a Substitute for Solid Fat Crystal Network
  2. 2020/03/03, 2020 JSCM Most Accessed Review Award, 一般社団法人色材協会会長, チョコレートにおける油脂の結晶制御と物性
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Social Activities

Organizing Academic Conferences, etc.

  1. アメリカ油化学会 / 日本油化学会, AOCS/JOCS Joint meeting Liaison 1 Leader, 2022/08, 2022/09
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  2. Neutron ｓand Food 6, Program Committee Chair, 2022/05, 2022/05
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  3. Asian Conference on Oleo Science 2017, Sympojium Organizer, 2016/10, 2016/09
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Other Social Contributions

  1. chocolate science 5 years anniversary, "Introduction of chocolate", 2019/12/14, 2019/12/14, Reception hall in The Hiroshima University Faculty Club, Lecturer, Meeting or assembly, General
  2. JOCS-AOCS Joint Symposium 2018, Symposium was held at the following separate research areas; Surfactant ＆Detergents, Edible Application Technology, Biotechnology, Health Nutrition, The American Oil Chemists' Society (AOCS) & Japan Oil Chemists' Society (JOCS), 2018/09/06, 2018/09/06, Kobe Gakuin University, Kobe, Japan, Planner, Meeting or assembly, Scientific organization