Fat-blooming development

Adenier, H., H. Chaveron, and M. Ollivon, Mechanism of Fat Bloom Development on Chocolate, in Shelf-Life Studies of Foods and Beverages Chemical, Biological, Physical, and Nutritional Aspects, edited by G. Charalambous, Amsterdam, Elsevier Science Publishers B.V., 1993, pp. 353-389. 

A professional panel assessed the visual fat-bloom development after certain storage times (2, 4, 5, 7, and 9 wk after production in the first set-up and 1 wk, 1 and 3 mon after production in the second set-up). The meaning of the different values for bloom intensity is as follows 0 the product shows no difference compared to the original product 1-2 the product loses its gloss, but does not show any white spots 3 the product starts to show white spots or a gray film 4 the product clearly shows white spots or a gray film and 5 the product has turned completely white. 

Visual Fat-Bloom Assessment. Undertempering and shorter cooling lead to a faster and more pronounced fat-bloom development. The slightly overtempered chocolate (second set-up) only shows a loss of gloss when cooled during 20 min. 

FixHn both experimental set-ups, it could be concluded that chocolates with a different fat-bloom development also show differences in their melting profile. Since distinguishing all the degrees of fat-bloom development on the basis of one parameter at one storage time would be difficult, it was decided to use discriminant analysis as a statistical technique. This allows the simultaneous use of several parameters. 

Fig. 3. no fat-bloom development A bloom intensity 3 after 2 wk and 5 after 5 wk group centroid O bloom intensity 5 after 2 wk. 

From this research, it can be concluded that varying the tempering conditions and/or the cooling time at 12°C influences both the visual fat-bloom development... 

Fig. 4A. O no fat-bloom development bloom intensity 0 after 1 wk and 1 after 1 and 3 mon A bloom intensity 1 after 1 wk, 1 and 3 mon bloom intensity 1 after 1 wk and 1 mon and 2 after 3 mon A bloom intensity 1 after 1 wk and 2 after 1 and 3 mon group centroid.

A method has been developed that allows for the measurement of interactions between liquid and solid lipids. This is potentially a very powerful technique that allows for the monitoring of many transformations and exchange processes. Typical processes include crystallization and solid-liquid exchange. The use of the technique on exchange processes, such as occur in fat-bloom, has been demonstrated. 

Similarly, cocoa butter (CB) will develop a texture of good consistency and uniform matrix in chocolate if the fats solidify from the melt into a crystalline IV or V polymorphic modification of the cocoa butter. Severe fat migration (fat bloom) will take place after prolonged storage or temperature fluctuations if the CB modification is crystallized or transformed in situ into the VI form. Several additional products suffer from similar problems. It is well documented that the formation of crystal structure and the solution- or solid-mediated transformations can be delayed, slowed, or enhanced by small amounts of specific amphiphiles dissolved or dispersed in the fat during the crystallization stages. 

Some oil-soluble emulsifiers affect the crystallization process and development of polymorphic forms of fats (4-8). Sucrose fatty acid ester or sucrose polyesters (SPE) and lecithins are well-known food emulsifiers (9,10). The main characteristics of lecithins and SPE useful in food applications are their oil-in-water and water-in-oil emulsifying properties, that result in dispersion with condensed milk and coffee whitener, and prevention of blooming in candy products and chocolate (7,9-11). But there are very few reports about two effects of SPE on the crystallization of fats and oils, i.e., enhancement and inhibition (12,13). 

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