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

摘要

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.