KINETICS OF FAT MIGRATION WITHIN CHOCOLATE PRODUCTS - PART III - FAT BLOOM

Nougat filled milk chocolates were stored at different temperatures to registrate the changes of their qualities. As a consequence of fat mi gration, triglyceride composition, melting properties, and solid fat c ontents of coating and filling were changed. After long-term storage f at bloom was developed on the chocolate surfaces. In parts I and II of the publication the influences of storage temperature on kinetics of lipid migration have been reported. Now, part III demonstrates the inf luence of storage temperature on bloom formation. Fat bloom on filled chocolates is started by fat migration and influenced by the crystalli zation tendency within the chocolate coating. The results are useful t o improve shelf-life of filled chocolates and chocolate-coated bakery.