Bloom Prevention in Chocolate Manufacturing

Preventing fat bloom in chocolate during storage by adding a specific type of lecithin called hydroxylated soy lecithin to the chocolate fat phase. The hydroxylated soy lecithin stabilizes the fat crystal structure to prevent migration and blooming. It does this by promoting formation of the stable fat polymorph V instead of the unstable V to VI transition. The lecithin is added at 0.3-0.6% (m/m) to the fat phase during chocolate production.

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A method to produce stable fat crystals, like cocoa butter crystals, in fat-based foods like chocolate without the need for complicated tempering processes. The method involves saturating the fat-based mass with carbon dioxide under pressure during cooling. This unexpectedly allows stable fat crystal formation at lower temperatures than usual. The carbon dioxide pressure and low temperatures promote conversion of the fat to the most stable crystal form. This allows producing fat crystals with desirable properties like stability and texture without extensive tempering cycles. The method also enables producing aerated fat-based foods with controlled porosity by saturating them with carbon dioxide during cooling.

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Heat-stable chocolate with improved thermal stability that doesn't bloom even after weeks of storage. The chocolate contains specific components like crystalline seed crystals, non-lecithin emulsifiers, and cocoa butter modifiers. The seed crystals, which are made of triglycerides, provide thermal stability. The emulsifiers prevent blooming by stabilizing the fat phase. The cocoa butter modifiers improve stability by changing the fat crystal structure. By combining these components, the chocolate can have reduced blooming even at high temperatures.

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Preventing whitening on baked confectionery and blooming on chocolate in combined confectionery products like cookies and chocolate bars, to maintain appearance over time. The key is using specific oil compositions in both the baked confectionery and chocolate. The baked confectionery uses an oil with high USU (unsaturated-saturated-unsaturated) triglycerides and low S3 (all saturated) triglycerides. The chocolate uses an oil rich in SOS (oleic-saturated-saturated) triglycerides and low in trans fats. This prevents migration of oils between the baked and chocolate parts, avoiding whitening and blooming.

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Oil and fat composition for chocolate that allows making chocolate without tempering while maintaining good texture, flavor, and resistance to blooming and graining. The composition contains a specific blend of triacylglycerols. It has 20-99% USU (unsaturated, 16-22 carbon atoms) and 1-20% SSS (saturated, 16 carbon atoms) triacylglycerols. The ratio of SSS to USU is 0.03-0.30. This composition allows using high amounts of cocoa butter in chocolate without tempering. The chocolate made with this composition has a soft texture, strong cold feeling, and good luster, luster, texture, and flavor.

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Fat and oil composition for chocolate that suppresses bloom due to fat transfer in complex confectionery like chocolate-filled cookies. The composition contains a specific blend of fats with high SOS (stearoyl-2-oleoyl-sn-glycerol) triglyceride content, and low StOO (stearoyl-2-oleoyl-sn-oleoyl-glycerol) and StStO (stearoyl-2-oleoyl-sn-stearoyl-glycerol) triglyceride content. This composition, when used as a cocoa butter substitute in chocolate, provides chocolate with excellent resistance to low-temperature bloom and softening caused by fat migration from other oily foods when combined.

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Batch process for preparing stable microdisperse vegetable fat crystals, like cocoa butter, using a device with temperature control and shear elements. The fat is filled into a container, heated in stages with shearing, then cooled to crystallize. This provides a controlled environment to generate a high proportion of desired stable crystal modifications, preventing fat bloom and maintaining texture.

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A chocolate composition with improved heat resistance and bloom stability without waxy mouthfeel. The chocolate contains cocoa butter and a specific liquid fat blend in a ratio of 33-20% cocoa butter to 66-80% liquid fat. The liquid fat is miscible with cocoa butter and has a solid fat content of less than 45% at 20°C. This blend prevents fat blooming when exposed to high temperatures followed by cooling without using high melting fats or inhibitors. The chocolate retains its appearance and texture at elevated temperatures and does not develop waxy mouthfeel like using high melting fats.

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Chocolate composition with improved heat stability and bloom resistance. The chocolate has a fat phase containing both modified and unmodified fats, with the modified fats including interesterified cocoa butter having a slip melting point of 25-50°C. The interesterified cocoa butter improves heat stability and bloom resistance compared to unmodified cocoa butter. The interesterification process involves enzymatically rearranging the fatty acid positions in cocoa butter to modify its properties.

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Chocolate additive that improves tempering and suppresses fat bloom in chocolate when exposed to high temperatures. The additive is made by mixing stable crystals of specific triglycerides into a paste-like fat or oil. The triglycerides are SUS-type, with a saturated fatty acid (S) and an unsaturated fatty acid (U) at the 1,3 positions and an unsaturated fatty acid at the 2 position. The paste-like fat has solid fat content of 0.5-20% at 20°C. The stable crystal additive disperses easily in chocolate and accelerates tempering without requiring seeding. It also prevents fat bloom when chocolate is exposed to high temperatures.

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Chocolate fat and oil compositions containing hard butter and cocoa butter that prevent fat bloom without tempering. The compositions have 5-40% cocoa butter, 90-40% non-cocoa fat, 0.01-3% tempered hard butter, and a fat bloom inhibitor of polyglycerin fatty acid esters with C10-C22 fatty acids and HLB 4-5. The inhibitor helps prevent fat blooming in chocolates made with high cocoa butter content and hard butter. The preferred inhibitor has HLB 4 with fatty acids like capric, palmitic, stearic, and oleic acid, or HLB 5 with stearic and oleic acid.

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Fat and oil compositions containing fat bloom inhibitors for use in chocolates to prevent fat blooming. The compositions contain specific esters like glycerin organic acid fatty acid ester, sorbitan saturated fatty acid ester, and polyglycerin saturated fatty acid ester as fat bloom inhibitors. These inhibitors are added to oil/fat compositions containing non-tempering hard butter to prevent fat blooming in chocolates made with the compositions. The inhibitors are present in an amount of 0.01-3.0% by weight.

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Producing chocolate and other oil-based confectionery foods like peanut butter without blooming or separation issues by using a specific cooling and pressurization process. The method involves melting the fat and oil mixture, then cooling it while applying pressure. This improves compatibility between different fats like cocoa butter and trans fats, allowing higher amounts of cocoa butter without blooming. The pressure and cooling rate are optimized to stabilize the fat crystals quickly.

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Fat bloom inhibitor for chocolates that prevents fat blooming during storage. The inhibitor contains glycosyl diglycerides derived from plants like pumpkin, corn, carrot, wheat, and palm oil waste. These glycosyl diglycerides suppress fat bloom formation in chocolates made with tempered hard butter. The fat bloom inhibitor contains 2-unsaturated glycerides with fatty acids having 18-22 carbon atoms and saturated fatty acids with 20-24 carbon atoms. By adding this inhibitor to chocolates, fat bloom can be prevented even after multiple temperature cycles.

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A chocolate product with reduced fat bloom by adding a specific type of sucrose ester. The chocolate contains a hard butter and a sucrose fatty acid ester. The hard butter is a non-tempering type like lauric or nonlauric hard butter. The sucrose ester has a fatty acid with 14 carbons or less as the main component, like capric, lauric, or myristic acid. It also has an average degree of substitution of 4 to 7. Adding this specific sucrose ester in an amount of 0.1-5% by weight to the chocolate prevents fat bloom.

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