Product design and shelf-life issues: Oil migration and fat bloom

Research output: Chapter in Book/Report/Conference proceedingChapter

17 Scopus citations

Abstract

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.

Original languageEnglish (US)
Title of host publicationScience and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
PublisherElsevier Ltd
Pages185-210
Number of pages26
ISBN (Print)9781845693909
DOIs
StatePublished - Jun 2009

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Medicine(all)

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