The effect of various substances on the blooming of chocolate

2020

J Americ Oil Chem Soc

To investigate the effects of particulates on fat bloom in chocolate, model systems were formulated with 50% nonfat particles and 50% cocoa butter on a mass basis, where cocoa powder was gradually replaced by sugar particles (sucrose, maltitol, corn syrup solids [CSS], and polydextrose [PD]). Bloom extents were investigated in three ways: the change in whiteness index (ΔWI), white area percentage, and visual bloom level. All three bloom evaluation methods showed similar trends, although the methods were more sensitive under different conditions. Bloom extents in sucrose model systems were the highest compared to the other three sugar types, whether crystalline or amorphous. Increasing sucrose crystal levels significantly promoted bloom, whether with or without 0.5% lecithin. Adding 0.5% lecithin significantly reduced bloom extents in all model systems except for the system with CSS. The effects of sugars and lecithin might be due to the difference in the interactions between sugar particles, cocoa powder, and lecithin in the chocolate matrix, as supported by the contact angle and tensiometry results.

Accelerated Fat Bloom in Chocolate Model Systems: Replacement of Cocoa Powder with Sugar Particles and the Effects of Lecithin

Jin

2020

J Americ Oil Chem Soc

Fat bloom in chocolate and compound coatings

Lonchampt

Euro J Lipid Sci & Tech

2004

231

209

Fat bloom in chocolate and compound coatingsAlthough bloom in chocolates and compound coatings has been studied for many decades, the specific mechanisms of fat bloom still remain largely unknown. Furthermore, it is generally considered that the mechanisms for fat bloom formation in chocolate are different than those for compound coatings.After a brief review of chocolates and compound coatings, we summarize past studies on fat bloom formation in both products. A comparison of the effects of various parameters on bloom formation, either as accelerators or inhibitors, provides insight into the similarities and differences in these phenomena.Based on this analysis, a global view of the mechanisms of bloom formation in both chocolates and compound coatings is suggested.

Effect of milk fat fractions on fat bloom in dark chocolate

Lohman

1994

J Americ Oil Chem Soc

118

Anhydrous milk fat was dissolved in acetone (1:4 wt/vol) and progressively fractionated at 5~ increments from 25 to O~ Six solid fractions and one 0~ liquid fraction were obtained. Melting point, melting profile, solid fat content (SFC), fatty acid and triglyceride profiles were measured for each milk fat fraction (MFF). In general, there was a trend of decreased melting point, melting profile, SFC, long-chain saturated fatty acids and large acyl carbonnumbered triglycerides with decreasing fractionation temperature. The MFFs were then added to dark chocolate at 2% (w/w) addition level. In addition, two control chocolates were made, one with 2% (w/w) full milk fat and the other with 2% (w/w) additional cocoa butter. The chocolate samples were evaluated for degree of temper, hardness and fat bloom. Fat bloom was induced with continuous temperature cycling between 26.7 and 15.7~ at Gh intervals and monitored with a colorimeter. Chocolate hardness results showed softer chocolates with the 10~ solid fraction and low-melting fractions, and harder chocolates with high-melting fractions. Accelerated bloom tests indicated that the 10~ solid MFF and higher-melting fractions (25 to 15~ solid fractions) inhibited bloom, while the lowermelting MFFs (5 and O~ solid fractions and 0~ liquid fraction) induced bloom compared to the control chocolates.KEY WORDS: Dark chocolate, fat bloom, fractionation, milk fat fractions.