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Issue 8, 2008
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Microstructure of fat bloom development in plain and filled chocolate confections

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Abstract

Temperature-controlled environmental scanning electron microscopy was used to examine the microstructural changes in plain solid chocolate and its counterpart stored against a tricaprylin-based filling cream. Sample storage at 26 °C for 40 days led to significant changes in microstructure as a function of time. Surface imperfections (pores, pits, etc.) initially present on the filled confection disappeared within two days whereas those on the control did not throughout the storage period. Morphological changes on the surface of the control were dominated by the growth of needle-like crystals whereas spherulites appeared on the filled chocolate, with large crystals (upwards of 100 microns in length, in some cases) observed in both cases. From a microstructural perspective, both diffusion and capillarity appear to have a part in fat bloom initiation and propagation, though temperature and the presence of a filling fat strongly dictate which mechanism will dominate.

Graphical abstract: Microstructure of fat bloom development in plain and filled chocolate confections

  • This article is part of the themed collection: Food Science
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Publication details

The article was received on 26 Nov 2007, accepted on 25 Apr 2008 and first published on 09 Jun 2008


Article type: Paper
DOI: 10.1039/B718066G
Soft Matter, 2008,4, 1706-1712

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    Microstructure of fat bloom development in plain and filled chocolate confections

    D. Rousseau and P. Smith, Soft Matter, 2008, 4, 1706
    DOI: 10.1039/B718066G

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