Influence of thermal conditions and presence of additives on fat bloom in chocolate

Abstract

Abstract This study focused on the analysis of the effects of thermal history and presence of additives on fat bloom in chocolate. Magnetic resonance data obtained on specific chocolate samples were useful in evaluating the effect of thermal history on the appearance of fat bloom and also in understanding the underlying mechanism. Fat bloom was induced by thermal history such as storage for 3 d at 32 or 28°C. Increasing storage time at 21°C after each thermal treatment also promoted fat bloom. Differential scanning calorimetry experiments confirmed the appearance of polymorphic form VI in the bloomed samples. Also, three different components were added separately to the initial composition of dark chocolate and the appearance of fat bloom was monitored. 1,3‐Dibehenoyl, 2‐oleoylglycerol (BOB) did prevent fat bloom. However, magnetic resonance and differential scanning calorimetry data collected on chocolate samples did not confirm that either added sucrose or milk powder prevented fat bloom. Indeed, fat bloom occurred for these samples, but its characteristics were different from those with pure chocolate.