Fat bloom is a physical defect that appears during chocolate storage as a grayish-white film on the surface of the product. This defect has been a significant problem leading to sensory defects in chocolate ever since the industry was initiated. Although fat bloom has been studied extensively for many years, the bloom mechanisms and kinetics are not completely understood. In this paper, the current understanding on the mechanisms of fat bloom are summarized and suggestions for future research work are proposed.
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