Effect of milk fat fractions on fat bloom in dark chocolate

Lohman, Myung H.; Hartel, Richard W.

doi:10.1007/bf02638052

Cited by 118 publications

(97 citation statements)

References 19 publications

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“…If a SL is brittle and not spreadable, it will have low cohesion values (OSBORN; AKOH, 2002). Lohman and Hartel (1994) clearly demonstrated a link between SFC of fat and hardness in a "chocolate fat".…”

Section: Introductionmentioning

confidence: 91%

Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

Silva¹,

Cotting²,

Poltronieri³

et al. 2009

Ciênc. Tecnol. Aliment.

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Section: Introductionmentioning

confidence: 91%

Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

Silva¹,

Cotting²,

Poltronieri³

et al. 2009

Ciênc. Tecnol. Aliment.

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“…L*, a* and b* values of the moulded side of the samples were measured once every week and converted to WI values using Eq. (1) (Lohman and Hartel 1994).…”

Section: Fat Bloom Studymentioning

confidence: 99%

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

2012

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Cocoa butter equivalent (CBE) was produced from a blend of mango kernel fat (MKF) and palm oil mid-fraction (PMF). Five fat blends with different ratios of MKF/PMF (90/10, 80/20, 70/30, 60/40 and 50/50 (%wt)) and pure MKF, PMF and cocoa butter (CB) were characterized. Similar to CB, all fat blends contained palmitic (P), stearic (S) and oleic (O) acids as the main fatty acid components. The triglyceride compositions of all blends were significantly different from CB. However, blend 80/20, which contained higher content of SOS, similar content of POP and lower content of POS compared to CB, exhibited a slip melting point, crystallization and melting behavior most similar to CB and hence it was recommended as CBE. The chosen CBE was then mixed with CB in a ratio of 1:5.64 (wt), mimicking that of typical dark chocolate where 5 % of CBE is added to the finished product. The crystallization behavior, the crystal morphology and bloom behavior of the mixture was investigated and was found to be not significantly different from CB.

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“…There have been attempts to prevent fat bloom by, for example, improving the process for producing chocolate (Hachiya et al, 1989a, b), adding a substitute fat which is highly compatible with cocoa butter (Lohman & Hartel, 1994) and adding an emulsifier as a fat bloom inhibitor (Aronhime et al, 1988, Suwa & Matsuda, 1993.…”

Section: Discussionmentioning

confidence: 99%

Effect of Glycolipid Fraction on Fat Bloom in Dark and Milk Chocolates.

Nakae

Kometani

Nishimura

et al. 2000

FSTR

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We earlier reported that glyceroglycolipid extracted from pumpkin significantly retarded the polymorphic transformation from Form V to VI of cocoa butter. We therefore investigated the effects of adding glyceroglycolipid on the fat bloom stability in dark and milk chocolates. Glycolipid fraction containing glyceroglycolipid was extracted with ethanol from pumpkin purée and partially purified on column chromatography. The apparent viscosity of dark and milk chocolates with the addition of the gained glycolipid fraction instead of lecithin significantly decreased up to 0.2% (w/w) according to a rotational viscometer at 45˚C, and then decreased slightly at concentrations above that. The glycolipid fraction was then added to dark and milk chocolates up to 2% in place of lecithin. Each chocolate sample was evaluated for fat bloom resistance through two thermo-cycle tests given at an interval of 12 h between 30˚C and 20˚C, and between 32˚C and 20˚C. The accelerated tests indicated that the glycolipid fraction inhibited fat bloom compared to the control (0.4% lecithin). In dark and milk chocolates with the addition of 2.0% glycolipid fraction the polymorphic transformation from Form V to VI of cocoa butter was significantly retarded when measured by a differential scanning calorimeter. On the basis of these results, the quality of chocolate can be improved more effectively using the glycolipid fraction.

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Effect of milk fat fractions on fat bloom in dark chocolate

Cited by 118 publications

References 19 publications

Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

Effect of Glycolipid Fraction on Fat Bloom in Dark and Milk Chocolates.

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