Food Structure


Surface microstructures and polymorphism of seeded dark chocolate were observed with cryo-SEM, to clarify the effects of seeding on fat bloom stability of dark chocolate. Two thermal tests, cycling between 32 adn 20C (32/20) and 38 and 20 C (38/20), were applied to examine the fat bloom stability of the chocolate. We used three crystalline powders: Form VI of cocoa butter; the most stable B1 form of SOS (1,3-distearoyl-2-oleoylglycerol); and the second stable B2 form of BOB (1,3,-dibehenoyl-2-oleoylglycerol) as seed materials. Seeding with cocoa butter (Form VI) and SOS (B1) at concentrations of 0.5 ~ 1 wt. % showed good fat bloom stability in the 32/20 test. In the case of the 38/20 test, however, fat bloom was not prevented. Seeding with BOB (B2) gave the best fat bloom stability in both thermo-cycles; in particular, 5 wt.% BOB (B2) completely prevented fat bloom after the 38/20 test.

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