Skip to main content
SpringerLink
Log in

Accelerated Fat Bloom in Chocolate Model Systems: Solid Fat Content and Temperature Fluctuation Frequency

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Chocolate model systems were designed with high-melting fat (cocoa butter stearin, CB-S) mixed with low-melting fats (sunflower oil, canola oil, cottonseed oil, peanut oil) to give 45, 55, and 65 % solid fat content (SFC). Defatted cocoa powder provided a 50 % particulate level in the model chocolates. The effects of SFC, low-melting fat type and storage temperature fluctuation frequency on bloom whiteness were investigated. Both SFC and storage condition had significant influences on bloom whiteness (p < 0.0001), although the type of low-melting fat did not (p = 0.1223). Increasing the SFC significantly reduced bloom formation, as did more rapid temperature fluctuations.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  1. Lonchampt P, Hartel RW (2004) Fat bloom in chocolate and compound coatings. Eur J Lipid Sci Technol 106:241–274

    Article  CAS  Google Scholar 

  2. Sato K, Koyano T (2001) Crystallization properties of cocoa butter. In: Garti N, Sato K (eds) Crystallization processes in fats and lipids systems. Marcel Dekker, New York, pp 429–456

    Google Scholar 

  3. Sonwai S, Rousseau D (2006) Structure evolution and bloom formation in tempered cocoa butter during long-term storage. Eur J Lipid Sci Technol 108:735–745

    Article  CAS  Google Scholar 

  4. Bricknell J, Hartel RW (1998) Relation of fat bloom in chocolate to polymorphic transition of cocoa butter. J Am Oil Chem Soc 75:1609–1615

    Article  CAS  Google Scholar 

  5. Paulicka FR (1973) Phase behavior of cocoa butter extenders. Chem Ind 17:835–839

    Google Scholar 

  6. Given P, Wheele E, Noll G, Finley J (1989) Physical–chemical behavior of confectionery fats. J Dispersion Sci Technol 10:505–530

    Article  Google Scholar 

  7. Hartel RW (1999) Chocolate: fat bloom during storage. Manuf Confect 79:89–99

    Google Scholar 

  8. Matsuda H, Yamaguchi M, Arima H (2001) Separation and crystallization of oleaginous constituents in cosmetics: sweating and blooming. In: Garti N, Sato K (eds) Crystallization processes in fats and lipid systems. Marcel Dekker, New York, pp 485–504

    Google Scholar 

  9. Ali A, Selamat J, Che Man YB, Suria AM (2001) Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate. Food Chem 72(4):491–497

    Article  CAS  Google Scholar 

  10. Smith KW, Cain FW, Talbot G (2007) Effect of nut oil migration on polymorphic transformation in a model system. Food Chem 102:656–663

    Article  CAS  Google Scholar 

  11. Sahari MA, Zarringhlami S, Barzegar M, Hamidi-Esfehani Z (2013) Fat bloom and polymorphism in chocolate prepared with modified tea seed oil. J Tea Sci Res 3(1):1–6

    Google Scholar 

  12. Ransom-Painter KL, Williams SD, Hartel RW (1997) Incorporation of milk fat and milk fat fractions into compound coatings made from palm kernel oil. J Dairy Sci 80:2237–2248

    Article  CAS  Google Scholar 

  13. Walter P, Cornillon P (2001) Influence of thermal conditions and presence of additives on fat bloom in chocolate. J Am Oil Chem Soc 78:927–932

    Article  CAS  Google Scholar 

  14. Quevedo R, Brown C, Bouchon P, Aguilera JM (2005) Surface roughness during storage of chocolate: fractal analysis and possible mechanisms. J Am Oil Chem Soc 82(6):457–462

    Article  CAS  Google Scholar 

  15. IUPAC (1987) Standard methods for the analysis of oils, fats and derivatives, 7th edn, method 2.150. Blackwell Science, Oxford

  16. Kleinert J (1970) Cocoa butter and chocolate: the correlation between tempering and structure. Rev Int Choc 25(11):386–399

    Google Scholar 

  17. Barna CM, Hartel RW, Metin S (1992) Incorporation of milk-fat fractions into milk chocolates. Manuf Confect 72:107–116

    Google Scholar 

  18. Zhou Y, Hartel RW (2006) Phase behavior of model lipid systems: solubility of high-melting fats in low-melting fats. J Am Oil Chem Soc 83(6):505–511

    Article  CAS  Google Scholar 

  19. Bockisch M (1998) Fats and oils handbook. AOCS Press, Urbana

    Google Scholar 

  20. Weiss TJ (1983) Food oils and their uses, 2nd edn. AVI Publication Company Inc, Westport

    Google Scholar 

  21. Loisel C, Keller G, Lecq G, Bourgaux C, Ollivon M (1998) Phase transitions and polymorphism of cocoa butter. J Am Oil Chem Soc 75:425–439

    Article  CAS  Google Scholar 

  22. Ziegler GR, Shetty A, Anantheswaran RC (2004) Nut oil migration through chocolate. Manuf Confect 84:118–126

    Google Scholar 

  23. Guiheneuf TM, Couzens PJ, Wille HJ, Hall LD (1997) Visualisation of liquid triacylglycerol migration in chocolate by magnetic resonance imaging. J Sci Food Agric 73:265–273

    Article  CAS  Google Scholar 

  24. Aguilera JM, Michel M, Mayor G (2004) Fat migration in chocolate: diffusion or capillary flow in a particulate solid?—a hypothesis paper. J Food Sci 69(7):167–174

    Article  Google Scholar 

  25. Timms RE (2003) Confectionery fats handbooks. The Oily Press, Bridgwater

    Book  Google Scholar 

  26. Dahlenborg H, Millqvist-Fureby A, Bergenstahl B (2015) Effect of particle size in chocolate shell on oil migration and fat bloom development. J Food Eng 146:172–181

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, University of Wisconsin–Madison, Madison, WI, 53706, USA

    Jiayang Jin & Richard W. Hartel

Authors
  1. Jiayang Jin
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Richard W. Hartel
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Richard W. Hartel.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Jin, J., Hartel, R.W. Accelerated Fat Bloom in Chocolate Model Systems: Solid Fat Content and Temperature Fluctuation Frequency. J Am Oil Chem Soc 92, 1473–1481 (2015). https://doi.org/10.1007/s11746-015-2709-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-015-2709-1

Keywords

Search

Navigation