Effect of accumulated strain on fat bloom in CBS-based compound chocolates

Abstract

Understanding the phase behavior of cocoa butter substitute (CBS)-based compound chocolates is important for improving the deliciousness of confectionery products. This knowledge will help suppress fat blooms in CBS-based compound chocolates. In this article, we focused on the strain accumulated in the β′ form of CBS and demonstrated that substantial strain accumulated in the β′ form of CBS when the storage temperature was changed. The accumulated strain was found to promote the phase transformation from the β′ form of CBS to the β form (i.e., to promote the fat bloom of CBS). The results suggested that the crystal polymorphs can be controlled by regulating the accumulated strain. Therefore, the proposed approach of focusing on controlling the accumulated strain has strong potential to not only improve the functionality of CBS but also regulate the desired crystal polymorph.