Incorporation of Milk Fat and Milk Fat Fractions into Compound Coatings Made from Palm Kernel Oil

Ransom-Painter, K.L.; Sd, Williams; Hartel, Richard W.

doi:10.3168/jds.s0022-0302(97)76172-1

Cited by 34 publications

(15 citation statements)

References 8 publications

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“…Two effects which cannot be distinguished at the moment might be responsible for the fat bloom inhibition: (a) the simultaneous deposition of shell chocolate and milk fat containing barrier results in a mixed layer of both materials, which may be regarded as milk fat containing dark chocolate (Ziegleder, Geier-Greguska, & Grapin, 1994) and, hence, reduces nut oil migration; or (b) the oil phase of the barrier itself, i.e., palm kernel oil and milk fat, reduces migration because of a lower saturation concentration of the nut oil which, in turn, reduces the concentration difference between barrier and chocolate. Similar findings were recorded by Schmelzer and Hartel (2001) whereas Ransom-Painter, Williams, and Hartel (1997) reported on opposite findings.…”

Section: Discussionsupporting

confidence: 89%

Technofunctional barrier layers for preventing fat bloom in triple-shot pralines

Nöbel

Böhme

Schneider

et al. 2009

Food Research International

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Section: Discussionsupporting

confidence: 89%

Technofunctional barrier layers for preventing fat bloom in triple-shot pralines

Nöbel

Böhme

Schneider

et al. 2009

Food Research International

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“…Milk fat and its fractions enhanced the bloom formation when they were added with lauric hard butter products [46,39,68]. In this case, harder milk fat fractions led to quicker bloom appearance in coatings made with CBS [69].…”

Section: Lauric Hard Butter (Cbs) and Milk Fatmentioning

confidence: 99%

Fat bloom in chocolate and compound coatings

Lonchampt

Hartel

2004

Euro J Lipid Sci & Tech

230

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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“…These fats have physical properties resembling those of CB. An increasing number of reports focuses on the preparation and processing properties of CBS and the corresponding chocolate products [3][4][5][6][7][8]. An important crude oil feedstock of such confectionery fats is palm kernel oil (PKO), especially being hydrogenated (HPKO) or fractionated (FPKO), which can be used in place of a major part of CB that is present in normal chocolate.…”

Section: Introductionmentioning

confidence: 99%

Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior

Wang

Liu

Liang

et al. 2010

J Americ Oil Chem Soc

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To provide a comprehensive analysis on the development of bloom on cocoa butter substitutes based compound chocolate, the morphology, chemical composition and melting behavior were examined. Atomic force microscopy (AFM), scanning electric microscopy (SEM), and polarized light microscopy (PLM) measurements were carried out to study the morphological properties of chocolate. AFM analyses showed a crystal growth which was confirmed by using PLM. SEM revealed that the crystal network of fresh chocolate disappeared in the chocolate matrix but constituted a denser one in the bloom which indicating a phase separation. This was confirmed qualitatively by using high performance liquid chromatography and differential scanning calorimetry, where different contents of triacylglycerols and melting behavior were observed in the bloom and the chocolate matrix. Moreover, polymorphism translation from b 0 form to b form appeared in the bloom but did not in the chocolate matrix, which suggesting that polymorphism translation is the result rather than the cause of bloom formation.

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Incorporation of Milk Fat and Milk Fat Fractions into Compound Coatings Made from Palm Kernel Oil

Cited by 34 publications

References 8 publications

Technofunctional barrier layers for preventing fat bloom in triple-shot pralines

Technofunctional barrier layers for preventing fat bloom in triple-shot pralines

Fat bloom in chocolate and compound coatings

Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior

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