Bloom development and associated fat migration were analyzed from a microstructural viewpoint. To do so, chocolate model bars
were prepared by tempering a mixture made of sand particles (mean sizes of 120, 55 and 5 lm) and cocoa butter (68% and 32% by mass,
respectively). Model bars initial microstructure was characterized by means of confocal and electron microscopy, along with image analysis.
Bloom was induced by storing model bars at 30 C and was assessed by measuring the amount of migrated fat to the surface and the
change in surface colour (whiteness index). Both measurements showed an initial rapid increase followed by a gradually decreasing gradient
until reaching an asymptotic value. Importantly, it was determined that density change is a key factor in bloom development. Also,
a higher fat migration rate was determined in small particle size bars.
Bloom development and associated fat migration were analyzed from a microstructural viewpoint. To do so, chocolate model barswere prepared by tempering a mixture made of sand particles (mean sizes of 120, 55 and 5 lm) and cocoa butter (68% and 32% by mass,respectively). Model bars initial microstructure was characterized by means of confocal and electron microscopy, along with image analysis.Bloom was induced by storing model bars at 30 C and was assessed by measuring the amount of migrated fat to the surface and thechange in surface colour (whiteness index). Both measurements showed an initial rapid increase followed by a gradually decreasing gradientuntil reaching an asymptotic value. Importantly, it was determined that density change is a key factor in bloom development. Also,a higher fat migration rate was determined in small particle size bars.
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