Composition, Structure, and Color of Fat Bloom Due to the Partial Liquefaction of Fat in Dark Chocolate

Abstract

AbstractA type of fat bloom, which had not previously been fully characterized, was investigated to identify the state of its existence and its formation mechanism. Samples of bloom on solid chocolate resulting from the partial liquefaction of fat during temperature variations were analyzed to determine the crystal characteristics, fat contents, and triacylglycerol (TAG) compositions. Also, observation and elemental analyses were performed by scanning electron microscope with an energy‐dispersive X‐ray spectrometer, color analyses of minute regions were made by using PARISS®, and Fourier‐transform infrared (FT‐IR) analyses were performed. The dark‐ and light‐brown areas did not show any differences in fat content or TAG compositions that could lead to the observed color differences. Although differences in component distributions were noted in micrometer‐sized regions, no relation to the colors was confirmed. The bloom samples in this study and bloom developed without a tempering process resembled each other in the tone of color at their discolored regions, but the states they adopted differed from one another. It is suggested that the color in this type of bloom was affected by the roughness and/or porosity of the microstructure and could also be a result of the coarsened fat crystal network and of the liquid fat migration.