EFFECT OF MILK-FAT FRACTIONS ON FAT BLOOM IN DARK CHOCOLATE

Anhydrous milk fat was dissolved in acetone (1:4 wt/vol) and progressively fractionated at 5 degrees C increments from 25 to 0 degrees C. Six solid fractions and one 0 degrees C liquid fraction were obtained. Melting point, melting profile, solid fat content (SFC), fatty acid and triglyceride profiles were measured for each milk fat fraction (MFF). In general, there was a trend of decreased melting point, melting profile, SFC, long-chain saturated fatty acids and large acyl carbon numbered triglycerides with decreasing fractionation temperature. The MFFs were then added to dark chocolate at 2% (whv) addition level. In addition, two control chocolates were made, one with 2% (w/w) full milk fat and the other with 2% (w/w) additional cocoa butter. The chocolate samples were evaluated for degree of temper, hardness and fat bloom. Fat bloom was induced with continuous temperature cycling between 26.7 and 15.7 degrees C at 6-h intervals and monitored with a colorimeter. Chocolate hardness results showed softer chocolates with the 10 degrees C solid fraction and low-melting fractions, and harder chocolates with high-melting fractions. Accelerated bloom tests indicated that the 10 degrees C solid MFF and higher-melting fractions (25 to 15 degrees C solid fractions) inhibited bloom, while the lower-melting MFFs (5 and 0 degrees C solid fractions and 0 degrees C liquid fraction) induced bloom compared to the control chocolates.