Abstract
AbstractAlthough bloom in chocolates and compound coatings has been studied for many decades, the specific mechanisms of fat bloom still remain largely unknown. Furthermore, it is generally considered that the mechanisms for fat bloom formation in chocolate are different than those for compound coatings.After a brief review of chocolates and compound coatings, we summarize past studies on fat bloom formation in both products. A comparison of the effects of various parameters on bloom formation, either as accelerators or inhibitors, provides insight into the similarities and differences in these phenomena.Based on this analysis, a global view of the mechanisms of bloom formation in both chocolates and compound coatings is suggested.
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