Dublin Core
Title
Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates
Creator
Claudia Delbaere, Davy Van de Walle, Frédéric Depypere, Xavier Gellynck, Koen Dewettinck
Description
Fat bloom is one of the main quality problems in the chocolate industry. A bloomed chocolate product is characterized by the loss of its initial gloss and the formation of a gray‐whitish haze, which makes the product unappealing from a consumer point of view. In the industry, most of the fat bloom related problems arise in filled chocolate products, like pralines and chocolate‐coated biscuits. In these products, oil migration is considered the main cause of fat bloom development. It leads to the dissolution of solid cocoa butter crystals in the chocolate shell which may recrystallize with the formation of undesired crystals. These give rise, upon growth, to visual fat bloom. When looking at the available literature, most of the studies elucidate the possible mechanisms of oil migration and the subsequent fat bloom formation using model systems. These model systems are sometimes too distant from the real industrial …
Date
2016
Language
English