Relation of fat bloom in chocolate to polymorphic transition of cocoa butter

1998 ◽  
Vol 75 (11) ◽  
pp. 1609-1615 ◽  
Author(s):  
J. Bricknell ◽  
R. W. Hartel
Keyword(s):  
Cocoa Butter ◽  
Polymorphic Transition ◽  
Fat Bloom

Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin

2018 ◽  
Vol 256 ◽  
pp. 390-396 ◽  
Author(s):  
Monise Helen Masuchi Buscato ◽  
Larissa Miho Hara ◽  
Élida Castilho Bonomi ◽  
Guilherme de Andrade Calligaris ◽  
Lisandro Pavie Cardoso ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Sorbitan Monostearate ◽  
Dark Chocolate ◽  
Fat Bloom ◽  
Bloom Formation

scholarly journals Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition

2017 ◽  
Vol 12 ◽  
pp. 82-93 ◽  
Author(s):  
Vincenzo Di Bari ◽  
William Macnaughtan ◽  
Jennifer Norton ◽  
Antonio Sullo ◽  
Ian Norton
Keyword(s):  
Cocoa Butter ◽  
Polymorphic Transition ◽  
Dispersed Phase

scholarly journals Stability of Chocolates Enriched with Cocoa Shell during Storage

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 3
Author(s):  
Veronika Barišić ◽  
Ante Lončarić ◽  
Ivana Flanjak ◽  
Antun Jozinović ◽  
Stela Jokić ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Fat Bloom ◽  
Cocoa Shell ◽  
The Stability

The stability of chocolate is mainly influenced by cocoa butter re-crystallization during storage, shown through fat bloom (appearance of white layers of cocoa butter on

scholarly journals Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1056
Author(s):  
Birgit Böhme ◽  
Annika Bickhardt ◽  
Harald Rohm
Keyword(s):  
Thermal Properties ◽  
Cocoa Butter ◽  
Oil Content ◽  
Hazelnut Oil ◽  
Fat Bloom ◽  
Oil Migration ◽  
Technological Tool ◽  
Lower Temperature ◽  
Different Origins ◽  
Outstanding Quality

Fat bloom is an outstanding quality defect especially in filled chocolate, which usually comprises oils of different origins and with different physical properties. Dark chocolate pralines filled with nougat contain a significant amount of hazelnut oil in their center and have been reported as being notably susceptible to oil migration. The current study was designed to test the assumption that a targeted crystallization of nougat with cocoa butter seed crystals is an appropriate technological tool to reduce filling oil transfer to the outside of the praline and, hence, to counteract chocolate shell weakening and the development of fat bloom. For this purpose, the hardness of nougat/chocolate layer models and the thermal properties of chocolate on top of nougat were analyzed during storage at 23 °C for up to 84 days. Pronounced differences between layer models with seeded nougat and with control nougat that was traditionally tempered were observed. The facts that chocolate hardness increased rather than decreased during storage, that the cocoa butter melting peak was shifted towards a lower temperature, and that the hazelnut oil content in the chocolate was reduced can be taken as explicit indicators for the contribution of seeded nougat to the fat bloom stability of filled chocolate.

Influence of cocoa butter diacylglycerols on migration induced fat bloom in filled chocolates

2014 ◽  
Vol 116 (10) ◽  
pp. 1388-1399 ◽  
Author(s):  
Nathalie De Clercq ◽  
Frédéric Depypere ◽  
Claudia Delbaere ◽  
Ingmar Nopens ◽  
Herwig Bernaert ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Fat Bloom

scholarly journals Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

2017 ◽  
Vol 66 (4) ◽  
pp. 506-511
Author(s):  
Nieves María Flores March ◽  
Gabriela Cristina Chire Fajardo ◽  
Carlos Eduardo Lescano Anadón
Keyword(s):  
Cocoa Butter ◽  
Yield Stress ◽  
Palm Olein ◽  
Organoleptic Properties ◽  
Fat Bloom ◽  
Sensory Acceptability ◽  
Mango Kernel Fat ◽  
Mango Kernel ◽  
And Control

The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA) and Casson yield stress (τ_oCA), which indicates molding and enrobing as appropriate uses. In addition, some significant differences (p ≤ 0.05) were found among samples. Fat bloom was accelerated in the samples relative to control, but high MKF proportions tended to retard appearance of fat bloom. No differences were observed in organoleptic properties between samples and control.

Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition ofd-limonene

2015 ◽  
Vol 118 (5) ◽  
pp. 716-723 ◽  
Author(s):  
Eriksen Koji Miyasaki ◽  
Camilia Aoyagui dos Santos ◽  
Luana Reis Vieira ◽  
Chiu Chih Ming ◽  
Guilherme A. Calligaris ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Polymorphic Transition ◽  
Cocoa Butter Equivalent

scholarly journals Structures of mono-unsaturated triacylglycerols. II. The β2 polymorph

2006 ◽  
Vol 62 (6) ◽  
pp. 1131-1138 ◽  
Author(s):  
Jan B. van Mechelen ◽  
Rene Peschar ◽  
Henk Schenk
Keyword(s):  
Cocoa Butter ◽  
Acyl Chain ◽  
Parallel Tempering ◽  
Structure Model ◽  
Symmetry Relation ◽  
Fat Bloom ◽  
Acta Cryst ◽  
Synchrotron Powder Diffraction ◽  
Unit Cells ◽  
Saturated Chain

An improved crystal structure model has been established for the β2 polymorph of the symmetric mono-unsaturated triacylglycerol 1,3-distearoyl-2-oleoylglycerol (SOS) and the equivalent β-V polymorph of Ivory Coast cocoa butter. In addition, the crystal structures of the β2 polymorphs are reported for the triacylglycerols 1,3-dipalmitoyl-2-oleoylglycerol (POP) and 1-palmitoyl-2-oleoyl-3-stearoylglycerol (POS), which are, together with SOS, the major components of cocoa butter, and that of 1-stearoyl-2-oleoyl-3-arachidoylglycerol (SOA). The existence of β2-POS and β2-SOA has not been previously reported in the literature. All structures have been solved from high-resolution laboratory or synchrotron powder diffraction data with the direct-space parallel-tempering program FOX and refined with the Rietveld module of GSAS. All compounds crystallize in similar monoclinic unit cells (Cc) with very long b axes (> 127 Å). The oleic chains are packed together and sandwiched between saturated chain layers, forming acyl-chain three-packs. An analysis of the β2 polymorphs and β1 polymorphs [van Mechelen et al. (2006). Acta Cryst. B62, 1121–1130] shows that they contain the same three-packs and differ only in the symmetry relation between the three-packs. The three-pack build-up provides an explanation of the mechanism of the phase transition that causes the formation of fat bloom on dark chocolate.

scholarly journals Effects of Emulsifiers on Fat Bloom Stability of Cocoa Butter.

2001 ◽  
Vol 50 (4) ◽  
pp. 243-248 ◽  
Author(s):  
Toshiya KATSURAGI ◽  
Kiyotaka SATO
Keyword(s):  
Cocoa Butter ◽  
Fat Bloom
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