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Article

Effect of Antibloom Fat Migration from a Nut Oil Filling on the Polymorphic Transformation of Cocoa Butter

Kevin W. Smith*^†, Imro

t Zand^§ and Geoff Talbot^#

Life Science, Unilever R&D Colworth, Sharnbrook, Bedfordshire MK44 1LQ, United Kindgom, IOI Loders Croklaan, Postbus 4, 1520 AA Wormerveer, The Netherlands, and The Fat Consultant, Suite 250, St Loyes House, 20 St Loyes Street, Bedford, Bedfordshire MK40 1ZL, United Kingdom

J. Agric. Food Chem., 2008, 56 (5), pp 1602–1605

DOI: 10.1021/jf072151s

Publication Date (Web): February 7, 2008

* Corresponding author (telephone +44 1234 222 786 ; fax +44 1234 222 552; e-mail kevin.w.smith@unilever.com).

†

Unilever R&D Colworth.

IOI Loders Croklaan.

The Fat Consultant.

Abstract

In confectionery products, loss in texture contrast between chocolate and filling and the appearance of fat bloom on the surface of the chocolate can be caused by fat migration. Bloom is often linked to the transformation of the cocoa butter β_V polymorph into β_VI. A previous study showed that small additions (1%) of nut oil can have a significant impact on the rate of transformation and that migration of nut oil from a filling would increase polymorphic transformation of cocoa butter. In the present study, antibloom fat was added to the filling in a model system. The antibloom fat migrated with the nut oil and inhibited the transformation of cocoa butter from the β_V polymorph into β_VI. Despite experiencing migration of greater amounts of nut oil, cocoa butter closest to the filling transformed more slowly than that farther away (i.e., the reverse of the situation in the absence of antibloom fat).

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History

Published In Issue March 12, 2008
Article ASAPFebruary 07, 2008
Received: July 18, 2007
Accepted: January 02, 2008
Revised: December 27, 2007

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Article

Effect of Antibloom Fat Migration from a Nut Oil Filling on the Polymorphic Transformation of Cocoa Butter

Abstract

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History

Recommend & Share

Related Content

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A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans

Fatty Acid Composition of Yak (Bos grunniens) Cheese Including Conjugated Linoleic Acid and trans-18:1 Fatty Acids

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