Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure

Sato, Shigeya; Hondoh, Hironori; Ueno, Satoru

doi:10.1002/aocs.12447

Cited by 6 publications

(3 citation statements)

References 24 publications

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“…The β 2 and β 1 polymorphic forms have very different microstructure, melting point, and rheological properties, and while β 2 is the desired form for chocolate, β 1 must be avoided because any time it is detected discoloration or white spots (blooming) are present. Although blooming may have other origins (Sato et al, 2021), when the β 1 ‐form is present, it always leads to blooming. Thus, in a fat system, it is very important to determine in which conditions both forms crystallize and to explore the ways to delay the β 2 → β 1 polymorphic transition during storage.…”

Section: Polymorphic Behaviormentioning

confidence: 99%

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Ramos

Londoño

Borroni

et al. 2023

J Americ Oil Chem Soc

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Although cocoa butter (CB) has remarkable physical properties, its high price, growing difficulties, and increased consumption have been the main incentive to explore alternatives to replace or improve it. The potential of fats systems obtained from tropical butters, mixtures of them with vegetable oils, or marine fats as cocoa butter equivalent (CBE), extender (CBEx), substitute (CBS), replacer (CBR), or improver (CBI) have been deeply investigated and their physical chemical properties have been compared to those of CB. The TAGs composition of fats systems is a key factor that determines fats crystallization and polymorphic behaviors, and the suitability for an application. Fats with high concentrations of the TAGs StOSt, StOA, or StOB and low concentrations of POP compared to CB show some incompatibility with CB as analyzed by iso‐solid diagrams and a more complex polymorphic behavior. The presence of low melting TAGs such as POO, StOO, and AOO also leads to significant differences in physical behavior compared to CB. In those fats systems, co‐crystallization and polymorphic transitions of co‐existing solid solutions were reported. A few of the studied fat systems may behave as CBE. However, most of them have potential as CBS, CBR, CBEx or CBI in confectionery products. Studies reported the relevance of fractionation and interesterification processes to modify TAGs composition and the need of finding the right processing conditions and additives to extend fats applications.

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Section: Polymorphic Behaviormentioning

confidence: 99%

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Ramos

Londoño

Borroni

et al. 2023

J Americ Oil Chem Soc

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“…Fat and other ingredients appear in the same 2θ region. In particular, sugar crystal powder gives many distinct reflections, resulting in complicated PXD profiles. , …”

Section: Introductionmentioning

confidence: 99%

“…In particular, sugar crystal powder gives many distinct reflections, resulting in complicated PXD profiles. 8,9 On the other hand, IR bands of TAGs appear well separated from those of other components and provide various structural information such as the conformation and lateral packing of acyl chains. The combination of FTIR with the ATR sampling technique makes it possible to assess the surface region's fat structure.…”

Section: Introductionmentioning

confidence: 99%

Polarized FTIR ATR Spectroscopic Study on the Structure of Chocolate: Influence of Mold on Fat Crystalline Structures

Kaneko

Oonishi

Uehara

et al. 2021

Crystal Growth & Design

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Control of the fat crystallization process is essential to the quality of chocolate bars. The crystallization proceeds in a mold, which would induce a specific inhomogeneous structure within a chocolate bar. In the structural analysis of the inhomogeneity in chocolate bars, the powder X-ray diffraction method, which is widely used for structural analysis of fats, has a drawback that the sharp diffractions of sugar powder overlap with those of fat components. As a measure to address this issue, the inhomogeneity has been studied by polarized Fourier transform infrared spectroscopy (FTIR) together with the attenuated total reflection (ATR) sampling technique, which can provide a variety of structural information on fat components, such as the conformational regularity, orientation, and packing of hydrocarbon chains and glycerol groups and their position dependence. The infrared spectral features of fat components vary significantly, depending on their position within a chocolate bar, suggesting that there is a clear difference in the conformational and lateral-packing regularity of acyl chains between two surface regions, the mold-side face and the air-side face. The mold-side face exhibits the characteristics of highly ordered acyl chains, whereas the air-side face clearly shows the characteristics of disordered acyl chains. The midpoint between the two faces shows characteristics intermediate between them.

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Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects

Abedini,

Dakhili,

Bazzaz

et al. 2023

Food Science & Nutrition

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High consumption of delicious foods, such as chocolates, is considered excellent snacks, capable of converting from health‐threatening to great functional foods. The fortification of chocolates with high‐value‐added plant‐based substances might improve their healthful effects, nutritional properties, and shelf life. Chocolate could be an effective carrier for plant‐based substances delivery, and it could be an effective vehicle to treat and reduce the indications of disease, such as obesity, overweight, hypertension, stress, cardiovascular failure, congestive heart failure, and diabetes. Referring to the recent studies in chocolate fortification with high‐value‐added plant‐based substances, it seems that the recent trends are toward its therapeutic effects against noncommunicable diseases. Despite the undeniable functional effects of fortified chocolates, there are some challenges in the fortification way of chocolates. In other words, their functional characteristics, such as rheological and sensory attributes, may undesirably change. It seems that encapsulation techniques, such as spray drying, antisolvent precipitation, nanoemulsification, and liposomal encapsulation, could almost overcome these challenges. Thus, several studies focused on designing and fabricating nanoscale delivery systems with the aim of chocolate fortification, which is discussed.

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Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure

Cited by 6 publications

References 24 publications

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Polarized FTIR ATR Spectroscopic Study on the Structure of Chocolate: Influence of Mold on Fat Crystalline Structures

Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects

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