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Showing 1 to 5 of 5 for “"fat bloom"”.
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Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate Confectionery
Fat bloom in chocolates is the gray-white discoloration and dullness that can occur on the surface of the confectionery. Fat bloom is a common quality defect that can result from temperature fluctuations during storage. Chocolates candies with peanuts or other nut fillings are more prone to fat …
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Physical, Perceptual, and Bioactive Components of Chocolate
… conditions may lead to development of either fat or sugar bloom, each of which compromises both visual and textural quality. The initial goal of this research was to evaluate the impact of various storage conditions on chocolate texture. Temperature fluctuations significantly impacted …
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Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach
… changes occur, which may lead to development of fat bloom or sugar bloom, either of which compromises textural and visual quality. Due to unique interactions between structural lipid polymorphs in cocoa butter, quality parameters of chocolate such as texture and flavor release are impacted by the …
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Assessment of magic angle spinning spectroscopy for studying migration in solid milk chocolate
… inside chocolates as it relates to combating fat-bloom defects in confectionery products. [1] This thesis investigates the ability of MAS NMR spectroscopy to adequately resolve chocolate spectra and deliver diffusion data specific to individual chemical species. Using a Bruker 300 MHz …
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Strategies to influence temperature stability of dark chocolate in tropical regions
… desirable quality and sensory characteristics. Fat bloom formation and melting point are challenging to control in the chocolate industry, especially in tropical regions. Tempering, is the process where chocolate obtains the appropriate polymorphic form in cocoa butter (form V) which influences …