Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin

Buscato, Monise Helen Masuchi; Hara, Larissa; Bonomi, Élida Castilho; Calligaris, Guilherme A.; Cardoso, Lisandro Pavie; Grimaldi, Renato; Kieckbusch, Theo Guenter

doi:10.1016/j.foodchem.2018.02.127

Cited by 29 publications

(19 citation statements)

References 21 publications

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“…Two crystallization peaks are found at 12 °C and 16 °C. Cocoa butter crystallites are described in the literature in six different polymorphic forms, frequently named as γ(I), α(II), β‘(III), β’(IV), β’(V), and β’(VI), here presented in crescent thermal stability [21]. The different polymorphic forms are formed depending on the heating rate and annealing time.…”

Section: Resultsmentioning

confidence: 99%

Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation

Gouveia

Lixandrão

Tavares

et al. 2019

Foods

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For the first time, the novel experimental technique Temperature Modulated Optical Refractometry (TMOR) was employed for cocoa butter thermal transitions characterization. The average refractive index (NMEAN), the volume (v) change, and the volumetric expansion coefficient (βq) as well as the dynamic quantities β′ and β″ (real and imaginary volumetric expansion coefficient, respectively) were monitored during cooling and heating and compared to the heat flow curves obtained via the standard technique dynamic scanning calorimetry (DSC). The investigation of these quantities showed that TMOR analysis can yield not only thermal transitions temperatures that are comparable to DSC results, but also some new thermal events that are not detected by DSC. This outcome suggests that TMOR might provide some additional insights on cocoa butter melting and crystallization by means of frequency-dependent measurements due to temperature modulation. This new information that can be accessed during temperature ramps might provide a deeper insight into thermal behavior of fat-based foods, evidencing TMOR value as a tool for thermal transitions investigation.

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Section: Resultsmentioning

confidence: 99%

Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation

Gouveia

Lixandrão

Tavares

et al. 2019

Foods

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“…Fat bloom is one of main problems in finished chocolate. In well-tempered chocolates, it can occur from transition of β(V) to more stable β(VI) form [3,28].…”

Section: Lipidsmentioning

confidence: 99%

The Chemistry behind Chocolate Production

et al. 2019

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Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs, which are essential for further chemical reactions in the following processes of chocolate production. Roasting is one of the most important processes due to the occurrence of Maillard’s reactions, during which aroma compounds are formed. In this paper, we have reviewed the most important chemical reactions that occur with proteins, carbohydrates, lipids, and polyphenols. Additionally, we present other components that may be naturally present or form during the production process, such as methylxanthines, aldehydes, esters, ketones, pyrazines, acids, and alcohols.

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“…It compared chocolate containing 0.25 % CP2 (a mixture of mono-diglycerides, lecithin, citric acid, and esters from canola oils and palm stearin) and CP3 (canola oil triglycerides previously treated with full hydrogenation). The Buscato et al [26] studied at a concentration of 0.5 %, the inhibitor sorbitan tristearate (STS) inhibited the development of fat blooms. It stated that products stored at 20°C did not generate fat bloom when added sorbitan monostearate and cocoa butter stearin were.…”

Section: Fat Replacementmentioning

confidence: 99%

“…The addition of oil-based additives to chocolate can significantly inhibit the growth of fat blooms. [25] Fat replacement Chocolate products containing 6.0 % w/w cocoa butter stearin and 0.15 % w/w sorbitan monostearate can delay fat blooms by 15-45 days [26] Fat replacement Chocolate products containing 7.5 % DAG cocoa butter can prevent oil migration caused by a fat bloom [38] Processing treatment Compared to conventional tempering, the Well-tempered β-VI pre-crystallization stage inhibited fat bloom and migration. [29] Processing treatment Using a portable NIR spectrometer in conjunction with a chemometric device, different temperatures can cause changes in the shape of fat polymorphs, resulting in the appearance of fat blooms [43] Processing treatment…”

Section: Fat Replacementmentioning

confidence: 99%

Chocolate's Blooming Phenomenon: A Brief Review of The Formation Process and Its Influencing Factors

2021

IJETER

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One of the indications of chocolate product degradation is blooming. It is distinguished by the loss of surface shine, which is replaced by a white coating. These effects are caused by insufficient processing, inappropriate chocolate content, and incompatible storage conditions. It can alter these characteristics to enhance chocolate's resistance to blooming and its texture, flavor, and appearance. Several factors must be considered when creating blooming-resistant chocolate, such as chocolate particle size, fat content, processing techniques, and storage conditions. This concise review will discuss fat blooming in chocolate, from its formation to its contributing factors and methods for resolving it.

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Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin

Cited by 29 publications

References 21 publications

Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation

Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation

The Chemistry behind Chocolate Production

Chocolate's Blooming Phenomenon: A Brief Review of The Formation Process and Its Influencing Factors

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