Effect of Glycolipid Fraction on Fat Bloom in Dark and Milk Chocolates.

Nakae, Takashi; Kometani, Takashi; Nishimura, Takahisa; Takii, Hiroshi; Okada, Shigetaka

doi:10.3136/fstr.6.269

Cited by 10 publications

(4 citation statements)

References 12 publications

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“…Glycolipid fractions from pumpkin have shown anti-bloom properties (Nakae et al, 2000). Sonwai and Rousseau (2006) demonstrated that a cocoa butter equivalent (Coberine®) delayed the onset of bloom in tempered cocoa butter by 1-2 weeks at 25°C.…”

Section: Anti-bloom Compositionmentioning

confidence: 99%

Product design and shelf-life issues: oil migration and fat bloom

Ziegler

2009

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

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Section: Anti-bloom Compositionmentioning

confidence: 99%

Product design and shelf-life issues: oil migration and fat bloom

Ziegler

2009

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

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“…Cocoa butter (and chocolate) polymorphism can be influenced by means of additives. It is probably the application that has been investigated the most [3,21,26,29,32,33,58,[75][76][77][78][79][80][81]. In particular the prevention of fat bloom has been targeted [10,38,74,[82][83][84][85][86][87][88].…”

Section: Polymorphism and Melting Profilesmentioning

confidence: 99%

Crystallization of Fats: Influence of Minor Components and Additives

Smith¹,

Bhaggan²,

Talbot

et al. 2011

J Americ Oil Chem Soc

228

175

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Over the years, there has been a steady stream of publications on the influence that minor components and additives have on the physical properties of fat continuous systems. These have been reviewed here. Both indigenous and added components are taken into account. The various materials have been discussed, ranging from partial glycerides and phospholipids to esterified sugars and polyols. Within the publications in this area, the (sub-)micron effects that these minor components have on nucleation, crystal growth, morphology, heat capacity and polymorphic stability have been described and discussed and, sometimes, explained. Similarly, the effects on a macroscopic level, such as visual aspects, melting profiles, posthardening and rheology have been the subject of research. Although limited compositional information, especially of additives, hinders appropriate discussions of the relevant mechanisms, some generic guidelines as to what type and strength of effect can be expected have been derived. As a general rule, a more significant influence is observed when the acyl group of the minor component (where present) is similar to those present in the fat itself. Additives may have different effects depending on the fat they are added to, their concentration and the temperature, especially with increasing undercooling (which typically reduces the effect of additives).

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“…3. They prevent the ultimate polymorphic transition that is always associated with chocolate bloom [165].…”

Section: Crystallization Induction Time Savage and Dimickmentioning

confidence: 99%

Fat bloom in chocolate and compound coatings

Lonchampt

Hartel

2004

Euro J Lipid Sci & Tech

228

209

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Fat bloom in chocolate and compound coatingsAlthough bloom in chocolates and compound coatings has been studied for many decades, the specific mechanisms of fat bloom still remain largely unknown. Furthermore, it is generally considered that the mechanisms for fat bloom formation in chocolate are different than those for compound coatings.After a brief review of chocolates and compound coatings, we summarize past studies on fat bloom formation in both products. A comparison of the effects of various parameters on bloom formation, either as accelerators or inhibitors, provides insight into the similarities and differences in these phenomena.Based on this analysis, a global view of the mechanisms of bloom formation in both chocolates and compound coatings is suggested.

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Effect of Glycolipid Fraction on Fat Bloom in Dark and Milk Chocolates.

Cited by 10 publications

References 12 publications

Product design and shelf-life issues: oil migration and fat bloom

Product design and shelf-life issues: oil migration and fat bloom

Crystallization of Fats: Influence of Minor Components and Additives

Fat bloom in chocolate and compound coatings

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