Ability of crystal promoters to delay fat bloom development in heat-resistant compound chocolate with or without the presence of crystal inhibitor

作者：Rosales Czarina Kristine; Suwonsichon Suntaree^*; Klinkesorn Utai

来源：International Journal of Food Science and Technology, 2017, 52(11): 2343-2351.

DOI：10.1111/ijfs.13517

• Additives
• chocolate
• compound chocolate
• confectionery
• crystal modifier
• fat bloom
• sorbitan tristearate

Three additives that acted as crystal promoters (CP1, CP2 and CP3), at varying concentrations, were studied to determine their effect on fat bloom inhibition in heat-resistant compound chocolates. CP1 was composed of mono- and diglycerides and polyglycerol esters from high-oleic sunflower oil. CP2 consisted of mono- and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP3 was composed of triglycerides from fully hydrogenated canola oil. Based on instrumental and sensory evaluations, all crystal promoters significantly (P <= 0.05) delayed fat bloom formation. Although compound chocolate with 0.25% CP1 showed more rapid bloom development than those with CP2 and CP3, addition of the crystal inhibitor sorbitan tristearate (STS) to the sample at 0.5% concentration further delayed (P = 0.05) fat bloom development. The considerable delay in fat bloom formation suggests that the addition of carefully selected crystal modifier additives can improve the quality of heat-resistant compound chocolates.

• 出版日期2017-11