Abstract
Surface microstructure, solid fat content (SFC), whiteness index, and fat phase polymorphism in four milk chocolates were studied over 1 year. The fat phase of each chocolate differed in cocoa butter, milk fat, and cocoa butter equivalent (CBE) content. The microtopography of all samples roughened with time, with randomly distributed crystalline and amorphous features gradually appearing. Conelike structures manifested themselves on all chocolates, although at different rates, depending on composition. These may have formed by “welling” and deposition of liquid-state fat pushed from within the matrix onto the surface during contraction. Phase imaging using atomic force microscopy showed that the cones hardened with age. Although only slight changes in surface whiteness index and SFC as a function of time were observed, crystal outcroppings protruded from the cones on all chocolates, suggesting that these features acted as loci for bloom crystals. After 1 year of storage, only the formulation consisting of...
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