Structural and vibrational investigations of mixtures of cocoa butter (cb), cocoa butter equivalent (cbe) and anhydrous milk fat (amf) to understand fat bloom process

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SUMMARY

Indeed, "CB + AMF + CBE" mixture containing twice as much milk fatty_acids as "CB + 0.5AMF + CBE" mixture takes 10 more weeks to bloom, that is to say, an additional delay in the transition of 50%. Adding fatty_acid to milk to delay blooming has also been shown for dark chocolate. The ratio τ 1 is multiplied by two between CB + 0.5AMF + CBE and CB + AMF + CBE mixtures, while for CB + 0.5AMF and CB + AMF mixtures it is multiplied by four. Between "CB + 0.5AMF" and "CB + AMF" mixtures, the authors shift from 33% of . . .

 



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