Various Fat-Blooming Mechanisms Caused by Cocoa Butter Crystallization in Chocolate
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- Hondoh Hironori
- 静岡県立大学食品栄養科学部
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- Sato Sohei
- 株式会社明治
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- Ueno Satoru
- 広島大学大学院統合生命科学研究科
Bibliographic Information
- Other Title
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- 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
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- Butsuri
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Butsuri 79 (5), 236-241, 2024-05-05
The Physical Society of Japan
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Details 詳細情報について
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- CRID
- 1390018583806750592
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- ISSN
- 24238872
- 00290181
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- Text Lang
- ja
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- Data Source
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- JaLC
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- Abstract License Flag
- Disallowed