Influence of high-melting milk fat fraction on quality and fat bloom stability of chocolate

Abstract

The aim of this paper was to define the optimal concentration of a high-melting milk fat fraction with a suitable precrystallization temperature time regime in order to obtain chocolate which would have satisfactory sensory characteristics and an increased fat bloom stability. The precrystallization was performed in a laboratory crystallizer, that is in a modified Brabender pharinograph, which measures the rheological characteristics of the precrystallized fluid chocolate mass with a milk fat fraction. The experiments were performed according to the factorial plan 3 2 (two factors on three levels). Hardness as well as solid fat content of chocolate was measured by instrumental methods. The optimal sensory quality of chocolate was achieved by adding 1-3% of the milk fat fraction and under the 25 °C precrystallization temperature. These samples of chocolate showed the highest fat bloom stability. © 2004 Springer-Verlag.