Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585318 | Food Chemistry | 2018 | 27 Pages |
Abstract
Two formulations of dark chocolate were developed by adding cocoa butter stearin (CBSt) or sorbitan monostearate (SMS) and compared to a standard formulation in order to investigate fat bloom formation over time. Fat bloom was monitored by Whiteness Index (WI), melting behavior and polymorphism determinations, in bars stored during 90â¯days at 20â¯Â°C and under oscillating temperature between 20 and 32â¯Â°C. All samples stored at 20â¯Â°C did not develop fat bloom and the required β(V) form was maintained. Under oscillating storage condition, samples with CBSt (6.0%, w/w) and SMS (0.15%, w/w) delayed the surface fat bloom formation by at least 45 and 15â¯days, respectively, compared to standard chocolate, observed visually and through WI increments. The β(V) to β(VI) polymorphic transition correlated well with the WI, and also with changes in DSC thermograms, confirming the higher effectiveness of specific triacylglycerol (mainly StOSt) in delaying bloom formation.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Monise Helen Masuchi Buscato, Larissa Miho Hara, Ãlida Castilho Bonomi, Guilherme de Andrade Calligaris, Lisandro Pavie Cardoso, Renato Grimaldi, Theo Guenter Kieckbusch,