Über den Fettreif der Schokolade I

Sachsse, Malte; Rosenstein, Javier

doi:10.1002/lipi.19530550112

Cited by 9 publications

(5 citation statements)

References 2 publications

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“…In filled chocolate, the temperature of the center is also very important. The center must be slightly warm before enrobing [79,84,85]. Improper temperature during cooling, either too hot or too cold, may cause melting of the chocolate, enhance crack formation, or result in the deposition of moisture (leading to sugar bloom).…”

Section: Filled Chocolatementioning

confidence: 99%

“…According to Whymper and Bradley[70], the fat bloom crystals have a higher melting point than the well-tempered chocolate (from 1 to 4 7C higher). Sachsse and Rosenstein[84] found that the melting point of bloom on well-tempered chocolate was 34 7C, whereas normal chocolate melted at 30 7C. Whymper and Bradley explained the higher melting point as a result of the separation and further crystallization of a higher-melting fraction of cocoa butter.…”

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confidence: 99%

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Fat bloom in chocolate and compound coatings

Lonchampt

Hartel

2004

Euro J Lipid Sci & Tech

231

209

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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.

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Section: Filled Chocolatementioning

confidence: 99%

mentioning

confidence: 99%

Fat bloom in chocolate and compound coatings

Lonchampt

Hartel

2004

Euro J Lipid Sci & Tech

231

209

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“…However, on several special occasions, quite extensive 'blooming' of milk chocolate was observed and the bloom so formed was very long (6 mm and more) and peculiar in shape. This was quite different from the bloom observed on dark chocolate (Cerbulis, 1955;Sachsse & Rosenstein, 1953). The bloom on milk chocolate was obtained by following two different procedures: (a) adding certain chemicals to milk chocolate mass, and (b) biological treatment of cacao beans before roasting.…”

Section: Milk Chocolatementioning

confidence: 94%

“…Careful observations have shown that there must be many other reasons for the chocolate bloom (Clay, 1952;Sachsse & Rosenstein, 1953;Cerbulis, 1955). Thorough chemical analysis shows that the chemical composition of the bloom fat differs from the original cacao fat (Cerbulis, Clay & Mack, 1957).…”

Section: Introductionmentioning

confidence: 99%

“…The cause of bloom is not known, although it has been assumed that the unstable crystalline forms of cacao butter are the responsible factors (Vaeck, 1960;Wille & Lutton, 1966). Careful observations have shown that there must be many other reasons for the chocolate bloom (Clay, 1952;Sachsse & Rosenstein, 1953;Cerbulis, 1955). Thorough chemical analysis shows that the chemical composition of the bloom fat differs from the original cacao fat (Cerbulis, Clay & Mack, 1957).…”

Section: Introductionmentioning

confidence: 99%

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The effect of various substances on the blooming of chocolate

Cerbulis¹

1969

Int J of Food Sci Tech

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Summary. The effects of many edible substances and pure chemicals on chocolate have been studied in relation to the prevention of chocolate blooming. Bile acids, cholesterol, other sterols and choline promoted the blooming of chocolate. Tripalmitin, added in good dispersion, made chocolate very resistant to fat bloom and chocolate had a high gloss. Hydrogenated fats made very difficult temperable chocolate and it had a waxy taste. Only Delft 37 and some Edelfette improved the resistance of chocolate, but they made it waxy. Butylated hydroxyanisole (BHA) has undesirable effects. Anhydrous glucose added at the rate of 15‐20% of the weight of chocolate increased the resistance. Other sugars were either inert or diminished the resistance. Glycerol had a strikingly unfavourable effect on both quality and resistance. Amino acids did not exhibit any special influence on chocolate. Chemical additives and biological treatment also influenced the blooming of milk chocolate. Unusually long bloom crystals were produced on the surface of milk chocolate on special occasions.

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Über den Fettreif der Schokolade II

Sachsse¹,

Rosenstein²

1953

Fette, Seifen, Anstrichm.

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wie der Vergleich rnit biologischen Bestimmungen zeigte. Erhebliche Diff erenzen wurden auch bei der chemischen und biologischen Bestimmung von Vitamin D in Eiwei5-Verbindungen, insbesondere in Milcheiweii3, gefunden. Ob das Vitamin D mit den Eiwei5-Verbindungen bzw. mit bestimmten Peptidgruppen Verbindungen eingeht, die es der chemischen Bestimmung entziehen, oder ob das D-Vitamin durch die Bindung an Eiweii3 eine Wirkungssteigerung erfahren hat, von der auch Scheer und an,dere Forscher wiederholt berichten, soll hier dahingestellt bleiben. 1. Green berichtet umgekehrt, da5 von ihm ein wirkliches Ansteigen des Vitamin D-Gehaltes von frisch bestrahlten und 14 Tage gelagerten Ergosterin-Losungen und vielen anderen Vitamin-Produkten festgestellt wurde. Er hat die Bestimmungen nur chemisch durchgefiihrt; die Zunahme betragt etwa 20 Oh. Nach seiner Meinung ist sie auf die langsame, spontan verlaufende Bildung von Vitamin D, aus einer Vorstufe des D,, wahrscheinlich dem von L. Velluz und G. Amiard" und von L. Velluz, G. Amiard unfd A. Petit " beschriebenen und isolierten Praecalciferol zuriickzufuhren. Die Umwandlung geht, wie vun diesen Autoren gezeigt wird, auch in der Dunkelheit vor sich. Am Beispiel einer ibestrahlten Hefe soll die von uns verwendete Methode im folgendcn kurz skizziert wer-** C. R. Seances Acad. Sci. 228, 692 [1949]. lz Bull. SOC. chim. France 16, 501 [1949].den; fur Trane, bestrahlte Milch und dgl. ist die Methode nicht zu benutzen.

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Über den Fettreif der Schokolade I

Cited by 9 publications

References 2 publications

Fat bloom in chocolate and compound coatings

Fat bloom in chocolate and compound coatings

The effect of various substances on the blooming of chocolate

Über den Fettreif der Schokolade II

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