Morphology of fat bloom in chocolate

JAOCS, Journal of the American Oil Chemists' Society

Volumn 82, Issue 9, 2005, Pages 685-

  Kinta, Yasuyoshi ^a   Hatta, Tamao ^b  

^a Morinaga and Company Limited   (Japan)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

THEOBROMA CACAO;

EID: 33947355836     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-005-1129-7     Document Type: Letter

References (6)

1. Martin, R.A., Jr., Chocolate, in Advances in Food Research Volume 31, edited by C.O. Chichester, E.M. Mrak, and B.S. Schweigert, Academic Press, San Diego, 1987, pp. 211-342.
2. Schlichter-Aronhime, J., and N. Garti, Solidification and Polymorphism in Cocoa Butter and the Blooming Problems, in Crys-utilization and Polymorphism of Fats and Fatty Acids, edited by N. Garti and K. Sato, Marcel Dekker, New York, 1988, pp. 363-393.
3. Hartel, R.W., Phase Transitions in Chocolate and Coatings, in Phase/State Transition in Foods, edited by M.A. Rao, and R.W. Hartel, Marcel Dekker, New York, 1998, pp. 217-251.
4. Sato, K., and T. Koyano, Crystallization Properties of Cocoa Butter, in Crystallization Processes in Fats and Lipid Systems, edited by N. Garti and K. Sato, Marcel Dekker, New York, 2001, pp. 429-456.
5. Lonchampt, P., and R.W. Hartel, Fat Bloom in Chocolate and Compound Coatings, Eur. J, Lipid Sci. Technol. 706:241-274 (2004).
6. Kinta, Y., and T. Hatta, Composition and Structure of Fat Bloom in Untempered Chocolate, J. Food Sci. 70:8450-8452 (2005).