HPLC-ANALYSIS OF BLOOM

Bloom was isolated from stored chocolate products for the separation o f its triglycerides via high performance liquid chromatography and for the estimation of melting curves by means of thermal analysis. Differ ent types of bloom show specific triglyceride distributions. Bloom on plain chocolates consists of cocoa butter fractions with increased con centrations of POP, POS and SOS, while nut products reveal bloom with high triolein contents. With respect to these results the accelerating effect of nut or almond oils as well as the retarding effect of milk fat may be explained.