Bloom and migration

摘要

In this quarterly column I will look at some of the more recent research that has been published on various aspects of confectionery technology. This month I'm going to look at four papers published in the first part of 2010 on things relating to fat bloom formation and oil migration in confectionery.rnDespite the amount of research that has been carried out on fat bloom it is still a major problem in the industry. There are various reasons why it forms and one of these is whether the chocolate has been tempered and cooled such that the cocoa butter is in a stable crystal form.