Various Fat-Blooming Mechanisms Caused by Cocoa Butter Crystallization in Chocolate

DOI

Bibliographic Information

Other Title
  • チョコレート中の油脂結晶が引き起こす様々なブルーム現象

Abstract

<p>Fat bloom, which is the whitening of chocolate, is a serious problem in confectionery. The common reason for the blooming is the polymorphic transition of cocoa butter crystals. We found a novel mechanism for the fat bloom of chocolate without polymorphic transition. When chocolate was heated to 35–37℃, the melting point of cocoa butter crystals became higher, or the cocoa butter crystals transformed into the most stable polymorph. Cocoa butter was recrystallized with remaining seed crystals to form desirable polymorph after cooling to 20℃. Depletion of cocoa butter from the surface of chocolate caused by recrystallization promoted void formation and blooming.</p>

Journal

  • Butsuri

    Butsuri 79 (5), 236-241, 2024-05-05

    The Physical Society of Japan

Details 詳細情報について

  • CRID
    1390018583806750592
  • DOI
    10.11316/butsuri.79.5_236
  • ISSN
    24238872
    00290181
  • Text Lang
    ja
  • Data Source
    • JaLC
  • Abstract License Flag
    Disallowed

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