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Fat Bloom and Chocolate Structure Studied by Mercury Porosimetry
Author(s) -
LOISEL C.,
LECQ G.,
PONCHEL G.,
KELLER G.,
OLLIVON M.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb15455.x
Subject(s) - porosimetry , food science , mercury (programming language) , bloom , chemistry , biology , computer science , porosity , organic chemistry , porous medium , programming language , ecology
The structure of dark chocolate samples was analyzed by mercury porosimetry in order to determine whether the formation of fat bloom was related to the presence of pores. The influence of cocoa butter concentration and tempering conditions on porosity were determined by using samples containing 29.5 or 31.9% fat, which were under, well or over‐tempered. All Mercury porosimetry analysis confirmed the presence of a porous structure in all chocolates. Empty spaces represented about 1% of the whole volume of a well‐tempered chocolate containing 31.9% cocoa butter but made up about 4% of the over‐tempered chocolate. A well‐tempered chocolate with only 29.5% cocoa butter showed the presence of about 2% empty spaces. From these observations and gas permeability a possible model for the microscopic structure was developed.