Microstructure of fat bloom development in plain and filled chocolate confections

Soft Matter ◽  
2008 ◽  
Vol 4 (8) ◽  
pp. 1706 ◽  
Author(s):  
Dérick Rousseau ◽  
Paul Smith
Keyword(s):  
Fat Bloom

Kinetics of fat migration within chocolate products. Part III: fat bloom

Lipid / Fett ◽  
1998 ◽  
Vol 100 (9) ◽  
pp. 411-415 ◽  
Author(s):  
Gottfried Ziegleder ◽  
Ingrid Schwingshandl
Keyword(s):  
Fat Bloom ◽  
Kinetics Of

scholarly journals Novel Trends in Evaluation and Control of Fat-bloom Occurrence at Chocolate Surfaces

Oleoscience ◽  
2021 ◽  
Vol 21 (7) ◽  
pp. 275-282
Author(s):  
Shimpei WATANABE ◽  
Hiroko ASHIDA ◽  
Shinichi YOSHIKAWA
Keyword(s):  
Fat Bloom ◽  
And Control

scholarly journals Stability evaluation of organic Lip Balm

2013 ◽  
Vol 49 (2) ◽  
pp. 293-299 ◽  
Author(s):  
Alessandra Ribeiro Fernandes ◽  
Michelli Ferrera Dario ◽  
Claudinéia Aparecida Sales de Oliveira Pinto ◽  
Telma Mary Kaneko ◽  
André Rolim Baby ◽  
...  
Keyword(s):  
Room Temperature ◽  
Raw Materials ◽  
Storage Conditions ◽  
Stability Test ◽  
Fat Bloom ◽  
Organoleptic Characteristics ◽  
White Spots ◽  
Global Demand ◽  
Normal Stability ◽  
Certified Organic

Rising global demand for natural products whose production is harmless to the environment has stimulated the development of natural cosmetics and, within this category, organics (95% organic raw materials). The image of environmentally friendly production is one of the strongest attractions of organic products. Lip balm is a cosmetic product similar to lipstick whose purpose is to prevent lip dryness and protect against adverse environmental factors. The product's characteristics are: resistance to temperature variations, pleasant flavor, innocuousness, smoothness during application, adherence and easy intentional removal. This work involved the development of a lip balm formulated with certified organic raw materials and the execution of stability tests: fusion point determination, evaluation of organoleptic characteristics (color, odor and appearance) and functionality evaluation (spreadability test). The formulation selected after the Preliminary Stability Test was submitted to the Normal Stability Test under the following storage conditions (temperature): Room Temperature (22.0 ± 3.0 ºC), Oven (40.0 ± 2.0 ºC) and Refrigerator (5.0 ± 1.0 ºC), for 90 days. Under the Refrigerator and Room Temperature conditions, spreadability proved adequate, but the surface presented white spots, characterizing the fat bloom, a phenomenon involving the recrystallization of cocoa butter. Storage at 40.0 ± 2.0 ºC (Oven) caused loss of functionality according to the spreadability test, in addition to changes in color, although the aspect was uniform since the fat bloom was not observed (white spots on the surface). The odor remained stable under all conditions as did the melting point, which had a mean of 72.9 ± 1.7 ºC throughout the course of stability testing (90 days).

Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin

2018 ◽  
Vol 256 ◽  
pp. 390-396 ◽  
Author(s):  
Monise Helen Masuchi Buscato ◽  
Larissa Miho Hara ◽  
Élida Castilho Bonomi ◽  
Guilherme de Andrade Calligaris ◽  
Lisandro Pavie Cardoso ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Sorbitan Monostearate ◽  
Dark Chocolate ◽  
Fat Bloom ◽  
Bloom Formation
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