Abstract
In the previous paper (1), authors reported that the fat bloom of lauric hard butter is formed by polymorphism of glycerides mainly consist of lauric acid.In the present study, in order to confirm which lauric glyceride contributes to fat bloom, chocolates ware prepared from lauric hard butter which contain various synthetic glycerides, and were forced to form fat bloom under accelerated condition. The fat which was scraped off from the surface of bloomed chocolate was analyzed by gaschromatography and differential scanning calorimeter.In the bloomed fraction, C36-glyceride increased when trilaurin was added. When dilauromonocaprin was added, C34-, and C36-glyceride increased. However, dilauromonomyristin and dilauromonopalmitin did not promote the formation of fat bloom.
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