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Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior

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Journal of the American Oil Chemists' Society

Abstract

To provide a comprehensive analysis on the development of bloom on cocoa butter substitutes based compound chocolate, the morphology, chemical composition and melting behavior were examined. Atomic force microscopy (AFM), scanning electric microscopy (SEM), and polarized light microscopy (PLM) measurements were carried out to study the morphological properties of chocolate. AFM analyses showed a crystal growth which was confirmed by using PLM. SEM revealed that the crystal network of fresh chocolate disappeared in the chocolate matrix but constituted a denser one in the bloom which indicating a phase separation. This was confirmed qualitatively by using high performance liquid chromatography and differential scanning calorimetry, where different contents of triacylglycerols and melting behavior were observed in the bloom and the chocolate matrix. Moreover, polymorphism translation from β′ form to β form appeared in the bloom but did not in the chocolate matrix, which suggesting that polymorphism translation is the result rather than the cause of bloom formation.

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Acknowledgments

The work is supported by the National High Technology Research and Development Program (863 Program) of China (Contract No: 2010AA101506). We also express our gratitude to the PhD research fund of Jiangnan University for their financial support.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China

    Fengyan Wang, Yuanfa Liu, Liang Shan, Qingzhe Jin, Xingguo Wang & Lingling Li

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  1. Fengyan Wang
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  2. Yuanfa Liu
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  3. Liang Shan
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  4. Qingzhe Jin
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  5. Xingguo Wang
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  6. Lingling Li
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Correspondence to Xingguo Wang.

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Wang, F., Liu, Y., Shan, L. et al. Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior. J Am Oil Chem Soc 87, 1137–1143 (2010). https://doi.org/10.1007/s11746-010-1604-z

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  • DOI: https://doi.org/10.1007/s11746-010-1604-z

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