Concepedia

Fat Bloom Formation

Fat Bloom Formation is a physical deterioration phenomenon in fat-based food systems, characterized by the migration and recrystallization of triglycerides on the surface, leading to visible whitening or haziness, particularly observed during the shelf-life of butter.

84

Publications

3.6K

Citations

194

Authors

65

Institutions

Publications per year

2017–2026

18

Parents

Publications

84

Fat bloom in chocolate and compound coatings

Pierre Lonchampt, Richard W. Hartel · European Journal of Lipid Science and Technology · 2004 · 272 citations

, , +8

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

J. Bricknell, Richard W. Hartel · Journal of the American Oil Chemists Society · 1998 · 166 citations

, , +17

Effect of milk fat fractions on fat bloom in dark chocolate

Myung H. Lohman, Richard W. Hartel · Journal of the American Oil Chemists Society · 1994 · 137 citations

, , +16

Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate

Asbi Ali, Jinap Selamat, Y. B. Che Man et al. · Food Chemistry · 2001 · 127 citations

, , +16

The Evolution of Natural Fats: A General Survey

T. P. Hilditch, J. A. Lovern · Nature · 1936 · 115 citations · Full text

, , +7

1–5 of 84

Authors

194

  1. RW
    Richard W. Hartel

    University of Wisconsin–Madison, United States

    9 publications · 918 citations

    9

    h-index

  2. DR
    Dérick Rousseau

    Toronto Metropolitan University, Canada

    6 publications · 346 citations

    6

    h-index

  3. KD
    Koen Dewettinck

    Ghent University, Belgium

    6 publications · 228 citations

    6

    h-index

  4. CC
    Casimir C. Akoh

    University of Georgia, United States

    5 publications · 199 citations

    5

    h-index

  5. AM
    Anna Millqvist‐Fureby

    Lund University, Sweden

    4 publications · 113 citations

    4

    h-index

1–5 of 194

Institutions

65

  1. University of Wisconsin–Madison

    Madison, United States

    8 h-index

    13 publications

    1.4K citations

  2. Ghent University

    Ghent, Belgium

    6 h-index

    30 publications

    1.1K citations

  3. Toronto Metropolitan University

    Toronto, Canada

    6 h-index

    9 publications

    519 citations

  4. University of Georgia

    Athens, United States

    5 h-index

    10 publications

    398 citations

  5. Jiangnan University

    Wuxi, China

    4 h-index

    18 publications

    481 citations

  6. Lund University

    Lund, Sweden

    4 h-index

    8 publications

    226 citations

  7. Universiti Putra Malaysia

    Seri Kembangan, Malaysia

    4 h-index

    8 publications

    537 citations

  8. Hiroshima University

    Hiroshima, Japan

    4 h-index

    7 publications

    94 citations

1–8 of 65

Venues

  1. Journal of the American Oil Chemists Society

    JAOCS · 14 publications · 797 citations

    13

    h-index

  2. European Journal of Lipid Science and Technology

    12 publications · 703 citations

    12

    h-index

  3. Journal of Food Engineering

    6 publications · 282 citations

    6

    h-index

  4. Food Chemistry

    5 publications · 276 citations

    5

    h-index

  5. Journal of Food Science

    JFS · 5 publications · 205 citations

    5

    h-index

1–5