engleski

Influence of temperature filling and storage conditions on fat bloom of filled chocolate

The occurrence of fat bloom is a big problem in the chocolate industry. It can appear during storage, involving loss of gloss and giving white and grey areas on the surface of chocolate. Fat bloom can occur due to many factors, including improper processing conditions, composition, and temperature fluctuation during storage. Filled chocolates that contain fillings with high content of low melting lipids are more susceptible to fat bloom. The objective of this work was to characterize effect of temperature of filling (28, 32, 34, 36, and 38°C) and storage conditions (room temperature, 29/20 °C every 12 hours) on bloom formation in filled chocolate. Bloom has been assessed by differential scanning calorimeter (Mettler Toledo DSC 822e) and tristimulus chromameter (Minolta CR-300). Lipids migration through chocolate coatings was determined, by determination of melting points of filled chocolate parts, (inner and outer surface of chocolate coating and filling), measured by DSC at the beginning of experiment and during storage (150 days). Results showed that temperature of filling had significant influence on fat bloom formation, where samples prepared with filling temperature 30 and 32°C (depend of storage temperature) had a lowest tendency to fat bloom formation.

chocolate; storage conditions; fat bloom

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