Abstract
The emulsifiers, and mainly lecithin, are essential additives to control the rheology behavior of the chocolate mass during the different stages of crystallization and are not essential in controlling the polymorphic transformations, since even if the polymorphic transitions from form V to VI are slowed down or almost prevented, it will not minimize the bloom phenomenon if the tempering is not properly performed. The polymorphic transition from form V to form VI is not the cause for bloom, but rather a result of poor tempering and a non-optimal tempering and cooling profile. Emulsifiers are crystal structure modifiers and have a strong tendency to adsorb onto the solid particles of sugar and fat; while changing the rheology of the system, they also serve as crystallization retarding agents, slowing down the polymorphic transition.
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