engleski

Influence of milk powder and storage conditions on stability of chocolates

One of the most significant problems in confectionery industry is development of fat bloom which results in gray appearance and crumbly structure of chocolate and chocolate products. Although fat bloom has been studied extensively for many years, its actual mechanisms are not completely understood due to complexity of systems and interactions. Influence of different milk powder types on fat bloom of chocolate was investigated in this research. For this purpose, milk chocolates with spray dried and skimmed milk powder were prepared. To induce development of bloom, chocolate samples were exposed to temperature cycling between 20 and 29 °C at 12 hr intervals at 50, 60 and 75 % r. h., respectively during 55 days. Color changes were monitored by tristimulus chromameter and changes in grey layer composition were monitored by DSC. Results showed that type of milk powder and storage conditions had significant influence on fat bloom, which is especially pronounced at higher humidities, where hygroscopy caused additional blooming. Results of DSC measurements can be used in revealing of fat blooming.

milk chocolate; fat bloom; DSC; milk powder

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