Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures

Dark chocolates filled with palm mid-fraction (PMF) were stored at differen t temperatures to evaluate the physical and chemical changes. Storage at lo w temperature (18 degreesC) reduces the PMF migration to negligible extent. Higher storage temperatures (30 and 35 degreesC) increased the PMF migrati on from the filling centre into the chocolate coating. As a consequence of fat migration, fatty acid composition, triglyceride composition, hardness, solid fat content, melting point and polymorphic structure changed, leading to bloom formation, which started by fat migration and was influenced by r ecrystallization tendency within the chocolate coating.