The shelf life of chocolate-containing confections is often limited by changes in the fat crystal network. Fat bloom results from the recrystallization of the solid fat fraction and can be accelerated by the migration of foreign oils into the chocolate. This chapter discusses the physical mechanisms underlying oil migration and fat bloom, summarizes recent research into these phenomena and makes practical suggestions for their mitigation. The discussion stresses the care that must be taken when interpreting investigations of oil migration and bloom.
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)
- Biochemistry, Genetics and Molecular Biology(all)