HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Campbell, L. B. Articles by Keeney, P. G. Search for Related Content PubMed Articles by Campbell, L. B. Articles by Keeney, P. G.

Hydrogenated Milk Fat as an Inhibitor of the Fat Bloom Defect in Dark Chocolate¹

Division of Food Science and Industry, The Pennsylvania State University, University Park 16802

ABSTRACT

The effectiveness of hydrogenated milk fat as an inhibitor of the fat bloom defect in dark chocolate was compared to unhydrogenated milk fat. Under accelerated test conditions involving controlled cycling of temperature during storage, coatings with 2.5% of hydrogenated milk fat remained free of fat bloom two to four times longer than did chocolate containing an equal amount of unhydrogenated milk fat, a recognized bloom inhibitor. Fully hydrogenated milk fat was more effective than partially hydrogenated milk fat. Trials in which concentrations of hydrogenated milk fat were varied up to 3% by weight showed that as the amount of additive in the coating increased, a corresponding decrease occurred in bloom susceptibility.

As measured by a compression testing instrument, adding hydrogenated milk fat had a slight softening effect on chocolate in excess of that attributable to the higher fat content. However, the coating was firmer than chocolate containing an equal amount of unhydrogenated milk fat.

¹ Authorized for publication as Paper no. 3520 on December 5, 1968, in the Journal Series of the Pennsylvania Agricultural Experiment Station.

² Present address: Hershey Foods Corporation, Hershey, Pennsylvania 17033.

³ Present address: Carnation Company, Van Nuys, California 91401.