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3018078 
Journal Article 
Accelerated Fat Bloom in Chocolate Model Systems: Solid Fat Content and Temperature Fluctuation Frequency 
Jin, J; Hartel, RW 
2015 
Yes 
Journal of the American Oil Chemists' Society
ISSN: 0003-021X
EISSN: 1558-9331 
92 
10 
1473-1481 
WOS:000362038900010 
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. 
Chocolate; Fat bloom; Storage; SFC; Cocoa butter