Fat Bloom in Chocolate and Compound Coating

Eur. J. Lipid Sci. Technol. 106 (2004) 241–274 DOI 10.1002/ejlt.
200400938 241
Pierre Lonchampt Fat bloom in chocolate and compound coatings

Richard W. Hartel
Although bloom in chocolates and compound coatings has been studied for many
Department of Food Science,
decades, the specific mechanisms of fat bloom still remain largely unknown. Further-
University of Wisconsin,
Madison, Wisconsin, USA more, it is generally considered that the mechanisms for fat bloom formation in choco-
late are different than those for compound coatings.
After a brief review of chocolates and compound coatings, we summarize past studies
on fat bloom formation in both products. A comparison of the effects of various param-
eters on bloom formation, either as accelerators or inhibitors, provides insight into the
similarities and differences in these phenomena.
Based on this analysis, a global view of the mechanisms of bloom formation in both
chocolates and compound coatings is suggested.
Keywords: Bloom, chocolate, compound coatings, emulsifier, cocoa butter.
1 Introduction bloom problems is its plurality of shape and also of forma-

tion conditions. Moreover, differences between products
The Olmec civilization (1500 BC) was the first to trans- complicate the scientific analysis. Effectively, the kind of
form the cocoa bean into a form of chocolate. For a fat and emulsifier, the presence and kind of center on
long time, the cocoa bean has been used as a foodstuff which the chocolate is coated are all parameters that
as well as currency. It also has had both religious and can affect the formation and shape of bloom. However,
divine aspects. In the eighteen-century, the Europeans fat bloom has been studied since the beginning of the
found it had some aphrodisiac properties [1]. Although last century, with an increase in the knowledge of when
chocolate is no longer reserved for the elite, from a sci- and where it occurs. Numerous theories have been pro-
entific point of view, chocolate still retains some mys- posed to explain bloom formation, but so far none has
teries. For example, bloom in chocolate, perhaps a less covered all the multiplicity of bloom or taken into account
poetic notion but just as much exciting, is still somewhat all of the scientific data. Furthermore, underlying ques-
a mystery. tions remain: Do the different aspects correspond to the
same bloom mechanism? And, is the bloom mechanism
Fat bloom is directly related to the fat in chocolate prod-
similar for the different chocolate compositions?
ucts, either cocoa butter (CB) or vegetable oils. CB repre-
sents not less than 95% of chocolate fat. In the EU, addi-
In this review, we intend to establish a state of knowledge
tion of other vegetable fats above this level means the
about bloom, to clarify and find some hypothetical links
Review Article
products are named compound coatings. Another type
between the multiplicities of bloom, and to propose a dia-
of bloom, sugar bloom, can also occur with humidity
gram to explain the formation mechanism of any bloom.
problems, but it will not be presented in this review.
The first two parts describe briefly the properties of the
A bloomed chocolate is characterized by the loss of the different fats, the chocolate ingredients as well as a brief
initial gloss of surface, giving rise to a more or less white description of the processes for making chocolates and
aspect. Furthermore, the bloom can have different coatings. These sections are written to provide a common
appearances, from a uniform dull gray to a marble aspect, vocabulary and knowledge necessary to understand the
as well as from small individual white points to large white rest of the review.
spots on the chocolate. It can be due to many factors,
including improper processing conditions, composition, After the brief introduction on chocolate ingredients and
and temperature. One of the problems in characterizing processing, we present the different types of bloom
according to its origin, its physical-chemical properties
Correspondence: Richard W. Hartel, Department of Food and the “remedies” used to avoid the bloom as well as
Science, University of Wisconsin, 1605 Linden Drive, Madison, their potential actions. At this point, the different theories
WI 57306, USA. Phone: 11-608-263-1965, Fax: 11-608-262- of bloom formation will be briefly discussed. Finally, we
6872; e-mail: [email protected]
 2004 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.ejlst.de

242 P. Lonchampt and R. W. Hartel Eur. J. Lipid Sci. Technol. 106 (2004) 241–274
will try to give a global explanation of bloom formation in 2.2 Composition and polymorphic behavior of
chocolates and coatings, through a critical analysis of all fats
the data.
The triacylglycerol (TAG) composition of a fat is one of the
most important parameters since it governs the physical
2 Characteristic of chocolate and properties as well as the polymorphic behavior of the fat.
compound coatings Polymorphism is defined as the ability of a TAG molecule
to crystallize in different molecular packing arrangements
A good knowledge of the different constituents of choco- (polymorph or polymorphic form) corresponding to differ-
late and compound coatings is important to understand ent unit cell structures, typically characterized by X-ray
the mechanisms of fat bloom formation. diffraction spectroscopy. Since Chapman [7], fat poly-
morphs have been delineated in 3 main forms a, b’, b
and variations within these main types. The main crystal
2.1 Chocolate versus compound coatings characteristics of the different polymorphs are summa-
Basically, chocolates and compound coatings are com- rized in Tab. 1. The TAG composition and polymorphic
prised of three main components [2]. behavior are presented for the most common fats and
oils used for confectionery products in the sections
– Sugar, crystalline sucrose usually, is one of the major below.
constituents of chocolate.
– Cocoa solids correspond to the nonfat part of the Tab. 1. Polymorphic forms as function of the X-ray dif-
cocoa beans. It can be used as powder (cocoa powder fraction characteristics [8].
contains not less than 20% cocoa butter, or it is label as
fat reduced cocoa powder) or more often as chocolate Poly- Unit Cell X ray diffraction
liquor. Chocolate liquor corresponds to the roasted, morphic characteristics
hulled, ground substance obtained from fermented, form
dried cocoa beans.
Main forms a Hexagonal One short spacing
– Until recently, cocoa butter was the only fat (except milk
at 4.15 Å
fat) authorized for chocolate in most countries. Due to
the 2000/36/EC directive, 5% of other tropical fats b’ Ortho- Two strong short
(6 different) can be added in Europe. However, in the rhombic spacing at 3.80
and 4.2 Å
United States, the use of other vegetable fats is not
allowed in chocolate. b Triclinic Multiple peaks, and
one strong short
The difference between chocolate and compound coat- spacing at 4.6 Å
ings is based on the cocoa solids. Chocolate must con-
tain not less than 32% total dry cocoa solids, including
not less than 18% cocoa butter and not less than 14% of
dry nonfat cocoa solids. Compound coating corresponds 2.2.1 Cocoa butter
to product that doesn’t match this definition. In most
cases, the use of fats other than CB leads to the name Cocoa butter is the main fat used for chocolate. It has a
compound coating on a product. Other vegetable fats relatively simple TAG composition that is responsible for a
can be used in order to obtain new flavors, to enhance very specific yet complex polymorphism.
the physico-chemical properties of the product or to
reduce production price. Fats used in coatings can be
classified according to their compatibility with CB, under 2.2.1.1 TAG composition
three major family names [3–6]:
The precise TAG composition of cocoa butter depends on
– Fats that are totally compatible with CB are called, the geographical growth area and the species of cocoa
cocoa butter equivalent, CBE. tree [9–11]. Cocoa butter is made up mainly of monoun-
– Fats that are partially compatible with CB correspond saturated TAG. The TAG POS, SOS, POP make up more
to cocoa butter replacers, CBR. than 75% of the total amount of TAG (S, stearate; O, ole-
ate; P, palmitate). Typical TAG compositions for cocoa
– Fats that are incompatible with CB correspond to butter are summarized in Tab. 2, as function of the geo-
cocoa butter substitutes, CBS. graphical growth area.

Eur. J. Lipid Sci. Technol. 106 (2004) 241–274 Fat bloom in chocolate and compound coatings 243
Tab. 2. Triacylglycerol composition of cocoa butter from shelf life often more than one year, but this depends on
different geographical sources [10] {. numerous (sometimes unknown) parameters [20]. The
most stable form (bVI) cannot be produced directly
Ma- Ivory Ghana Ecua- Domi- Brazil from the melted chocolate (except by the addition of
laysia Coast dor nican bVI CB seeds and under very well controlled conditions
Republic [21, 22].
[wt-%]
Merken and Vaeck [23] and Aronhime et al. [12] debated
PLO 0.4 0.7 1.0 0.5 0.7 0.9 the true existence of form VI. Based on DSC studies, they
PLP 1.1 1.7 1.8 1.6 1.8 1.7 argued that the most stable b form corresponded to a
OOO 0.1 0.4 0.8 0.7 0.6 0.7 phase differing in composition. Recent results of Loisel
POO 11.0 1.8 2.0 2.7 3.8 5.8 et al. [20] seemed to confirm the six different polymorphs,
PLS 2.6 3.7 3.6 3.1 4.2 3.9 by using an apparatus allowing simultaneous DSC and X-
POP 12.6 15.0 14.5 14.1 14.6 13.9 ray diffraction recording. However, in several studies
SOO 1.8 2.3 2.8 3.3 4.4 6.7
using real-time X-ray powder diffractometer, a clear dis-
SLS 1.6 1.7 2.0 1.6 1.8 2.1
POS 46.9 46.3 42.8 45.4 42.8 40.2 tinction between the 2 b forms could not be made [22,
PPS 0.7 0.7 0.8 0.8 0.7 0.6 24]. Cocoa butter with high content of SSS exhibited no
SOS 29.8 24.0 26.3 24.8 22.8 21.7 clear difference between the X-ray patterns of bV and bVI,
PSS 0.4 0.5 0.6 0.4 0.5 0.5 whereas cocoa butter with high degree of unsaturation
SOA 0.9 0.8 1.0 0.8 1.0 0.9 (C18:1 and C18:2) showed clear differences between the
SSS 0.2 0.4 0.2 0.3 0.4 0.6 two b forms. The X-ray pattern depended not only on the
origin of CB, but also on the way they were crystallized.
{
P – palmitic; L – linoleic; O – oleic; S – stearic; A – ara- [20, 22, 24].
chidonic.
However, cocoa butter did not correspond to homoge-
nous crystalline phase. Loisel et al. demonstrated that
two types of crystals were observed simultaneously. The
2.2.1.2 Polymorphism first and main crystal type was composed of monounsa-
turated TAG; it had similar polymorph than the whole
Cocoa butter TAG can crystallize into 6 different poly-
CB’s. Whereas the second type, a minority, was consti-
morphic forms, usually denoted either by Greek letter
tuted of a high content of saturated TAG and a higher
or Roman numeral (or both) [12, 13]. The melting points
concentration of SOS; it showed a different polymorph
of each polymorph of CB are summarized in Tab. 3. In
than CB and a higher melting point. For example in bV
lipids, the most unstable polymorphs (a) form the fast-
CB, the first crystal type had a bV (3L) polymorph and
est but then quickly transform to the more stable forms
the second had a bV (2L) polymorph.
(bV and bVI). In cocoa butter, the forms I, II and III are
very unstable and are quickly transformed into more This segregation occurred during the cooling step as well
stable forms. Form bV is a relatively stable form found as during storage (but at a slower rate due to the poor
after appropriate cooling of a melted chocolate with mobility of saturated TAG in monounsaturated TAG).
Tab. 3. Melting point of different polymorphic forms of cocoa butter determined by different authors.
Vaeck Duck Wille and Huygherbaert Lovegren Davis and

[14] [15] Lutton and Hendrickx et al. Dimick
[16] [17] [18] [19]
[7C]
18.0 (g) 17.0 (g) 17.3 (I) 14.9–16.1 (I) 13.0 (VI) 13.1 (I)
23.5 (a) 21–24 (a) 23.3 (II) 17.0–23.2 (II) 20.0 (V) 17.1 (II)
28.0 (b’’) 28.0 (b’’) 25.5 (III) 22.8–27.1 (III) 23.0 (IV) 22.4 (III)
– 33.0 (b’) 27.3 (IV) 25.1–27.4 (IV) 25.0 (III) 26.4 (IV)
34.5 (b) 34.4 (b) 33.8 (V) 31.3–33.2 (V) 30.0 (II) 30.7 (V)
36.3 (VI) 33.8–36.0 (VI) 33.5 (I) 33.8 (VI)

2.2.2 Cocoa butter equivalent Tab. 5. Total fatty acid composition of palm oil and 3 dif-
ferent non-identified commercial cocoa butter replacers
Cocoa butter equivalent (CBE) fats should be totally com- (CBR) [4].
patible with cocoa butter. Compatibility in this context
corresponds to the ability of the TAG of two distinct fats Palm oil CBR-A CBR-B CBR-C
to crystallize together without forming a eutectic, al- [wt-%]
though some CBE do not show total compatibility with
CB. CBE are usually issued from some exotic fats (from C14 1.2 1.3 0.8 0.7
the equatorial, tropical and sub-tropical countries) such C16 44.0 53.5 42.0 40.2
C18 4.7 18.7 22.5 22.3
as illipee, borneo tallow, shea fraction or fractionated sal-
C18:1 40.0 25.0 31.3 35.0
fat [25]. They can also correspond to synthesized oils, like C18:2 10.0 1.5 2.8 3.2
coberine [26]. The total fatty acid composition of different C18:3 – Trace 0.6 0.5
CBE is presented in Tab. 4. In general, CBE have a similar C20 – – – –
TAG composition and the same polymorphism as CB,
which accounts for their general compatibility with CB.
Tab. 4. Total fatty acid composition of some cocoa butter Tab. 6. Triacylglycerol composition of cocao butter (CB),
equivalents [4]. cocoa butter equivalent (CBE) and cocoa butter replacer
(CBR) [4].
Fatty Ivory Illipe Shea Sal fat Coberine CB CBE CBR
acid coast (com- butter
cocoa mercial Cobe- Choclin CBE-A A B C
butter sample) rine
[wt-%] [wt-%]
C12 – – – – – POP{ 15.0 35.0 45.0 37.0 58.1 73.8 52.3

C14 – – – – – POS{ 46.3 19.0 14.0 17.9 14.8 9.0 18.3
C16 26.8 19.9 5.7 7.6 32 SOS{ 24.0 28.0 21.0 40.3 26.8 17.2 26.2
C16:1 – 0.1 – – – Others 14.7 18.0 20.0 4.8 – – –
C18 35.6 43.7 41.0 42.6 28.2
C18:1 33.5 35.7 49.0 37.0 36.1 {
P – palmitic; O – oleic; S – stearic.
C18:2 3.2 0.4 4.3 3.5 2.0
C18:3 – – – 1.3 –
C20 0.9 – – 8.0 –
Other – – – – 1.7 2.2.3.2 Polymorphism
According to Timms [27], the most comprehensive

study on the phase behavior of palm oil has been
2.2.3 Cocoa butter replacers reported by Persmark. Palm oil is characterized by three
polymorphs, but its fractions have a greater complexity.
Cocoa butter replacers (CBR) fats may be called cocoa The highest-melting point fraction, consisting mainly of
butter extenders, or hydrogenated domestic butter, be- trisaturated TAG, showed the classical a, b’, b poly-
cause they do not replace the full amount of cocoa butter. morphism. The middle-melting point fraction (rich in
Their compatibility with CB is lower than for CBE but POP) has suba, a and b’1 forms, at low temperatures.
higher than for CBS. Two main sources of CBR are avail- At 18 7C, the b’1 is transformed into a b’ form that is
able: either from hydrogenated or/and fractionated palm transformed into the most stable b form when the tem-
oil, or from hydrogenated domestic vegetable oil (soy- perature reaches 30 7C [28, 29]. Hong Yap et al. [30]
bean, cotton seed, etc.). have described the polymorphic stability of palm oil,
palm stearin and hydrogenated palm oil. The hydro-
genated oil was very stable in its b’ form, whereas the
2.2.3.1 TAG composition palm stearin had a less stable b’ form (transforming
then into the b form).
CBR are usually issued from palm oil, so the main fatty
acid is palmitic acid. Typical compositions of CBR are Cottonseed, soybean or rapeseed oils are mainly consti-
summarized in Tab. 5. Tab. 6 compares typical TAG com- tuted of C18 fatty acids. After partial hydrogenation, these
positions of CB, CBE and CBR. oils have the same polymorphic behavior as CB [31].

2.2.4 Cocoa butter substitutes Tab. 8. Acyl carbon number profile of different fats [38,
39].
2.2.4.1 Composition
Acyl ICCB FHPKO FPKO Milk fat Milk fat Winter Summer
Cocoa butter substitutes (CBS), or lauric hard butter, con- carbon fraction fraction AMF AMF
tains trilaurin (C12) as the main TAG [32]. CBS fats come number 17S{ 30S{
usually from coconut or palm kernel oils [33]. [%]
Coconut and palm kernel oil (PKO) are usually hydro- C26 – 1.7 1.6 1.2 1.8 0.3 1.2
genated or fractionated to increase their hardness and C28 – 2.3 2.0 1.3 2.3 0.5 1.3
to improve their melting profile. The olein (or liquid) frac- C30 – 1.9 1.8 1.8 2.0 1.1 1.8
tion can also be used directly for ice cream coatings, or C32 – 4.8 4.7 2.3 2.3 2.1 2.3
after a partial hydrogenation. The stearin (or solid) frac- C34 – 7.5 7.3 6.0 4.2 5.6 6.0
tion is used in its native form or after full hydrogenation. C36 – 26.9 25.8 15.8 7.4 10.8 15.8
C38 – 22.4 22.1 18.3 8.6 13.4 18.3
In this case, the manufactured products have good
C40 – 12.7 13.0 11.6 7.2 10.7 11.6
properties with a melting profile similar to CB [34–36].
C42 – 8.0 8.4 6.8 5.9 6.6 6.8
CBS replaces the totality of CB in a coating, except for C44 – 4.3 4.6 4.9 7.1 6.2 4.9
the CB that is present in cocoa powder. Effectively, the C46 – 2.5 2.9 4.4 9.7 6.7 4.4
compatibility of CBS with CB is very low (below 5%) C48 – 2.2 2.4 5.5 12.4 8.7 5.5
due to the significant differences in TAG composition. C50 18.0 1.2 1.0 8.7 14.3 11.1 8.7
The total fatty acid compositions of coconut oil and C52 46.6 1.0 1.0 7.6 10.7 10.7 7.6
PKO are summarized in Tab. 7 and Tab. 8 compares C54 35.4 0.8 1.3 3.7 4.2 5.6 3.7
the composition of fully hydrogenated PKO, fractionated
PKO and CB.
{
ICCB, Ivory coast cocoa butter; FHPKO, Fractionated
Tab. 7. Total fatty acid composition of coconut oil and hydrogenated palm kernel oil; FPKO, fractionated palm
palm kernel oil [37]. kernel oil; AMF, anhydrous milk fat.
Coconut PKO
The hydrogenated fractions of CBS do not need to be
C8:0 7.5 4.8
tempered, because of the direct crystallization into the
C10:0 5.7 3.8
C12:0 47.0 48.0 stable b’ crystal. However, they need proper cooling.
C14:0 18.5 16.5 Rapid cooling to 10–12 7C initiates crystallization, and
C16:0 8.7 8.2 removes the latent heat of fusion.
C18:0 3.0 2.6
C18:1 7.5 15.5
C18:2 1.7 2.7 2.2.5 Milk fat
C18:3 – –
Milk fat is usually present in large amount in milk choco-
late, but can also be used at lower extent in dark choco-
late (usually under 5%) [44–47].
2.2.4.2 Polymorphism
2.2.5.1 Composition
PKO and coconut oil have simple polymorphic behavior,
with the b’-2 polymorph predominating. The a polymorph The TAG composition of milk fat is very complex as it con-
occurs only due to rapid cooling and easily transforms to tains more than 100 different TAG with a very broad chain
the stable b’-2 [27]. In a study on PKO products (fraction- length [48]. It is also very variable and depends on the
ated, hydrogenated, etc.), Rossell [40] concluded that cow species, the feed and often on the season of produc-
the lauric fat had a simple polymorphic behavior in which tion. Milk fat can be considered as an association of three
the transformation plays a minor role, confirming the largely independent melting fractions, corresponding to
previous studies of Riiner [41] (b’-b transition was not the high, middle and low-melting point fractions [27].
mentioned). However, in 1985, Rossell found that bloom Milk fat can be used in different forms, either in its whole
corresponded to the b’–b transition [42]. The existence form or after fractionation but it may also be hydrogen-
of the b’-b transition for hydrogenated PKO and coconut ated or interesterified [44]. The acyl-carbon number of
oil was confirmed by Timms [43]. milk fat and some fractions are summarized in Tab. 8.

2.2.5.2 Polymorphism ity. If isosolid lines vary linearly, the fats are totally com-
patible and miscible, whereas if a depression occurs in
Due to its complex composition, the most stable form of the isosolid line, the fats exhibit some incompatibilities.
milk fat corresponds to the b’ polymorph. For the high- The isosolid diagrams of the most usual fat mixtures
melting (HMF) and medium-melting fractions (MMF), the observed in the chocolate industry are presented below.
stable polymorph can be b’-2 and b’-2 (plus some b’-3),
respectively [49, 50].
2.3.1 Cocoa butter and milk fat
The isosolid diagrams obtained with milk fat and CB

2.3 Fat mixtures
depend greatly on the nature of the milk fat fraction.
In many chocolates and coatings, different fats are Fig. 1 shows the isosolid diagrams obtained by mixing
blended intentionally or not (oil migration from center into CB with anhydrous milk fat (AMF) and high-melting point
the chocolate, for example). The blend of two fats may fraction (HMF). Each blend exhibited a different eutectic.
have very unpredictable effect on the physical properties For example, a eutectic occurred with addition of 30%
of the final product. The phase diagram is used to under- AMF, whereas a eutectic occurred at lower concentration
stand the interactions occurring between two (or more) when HMF was added.
pure compounds. But fats were constituted by several
TAG. However it was possible to draw a pseudo phase
2.3.2 Cocoa butter – Cocoa butter equivalent
diagram by considering fat as single compound.
The isosolid phase diagram of CB and Coberine is shown in
One form of the pseudo phase diagram that is often used
Fig. 2. All the isosolid lines were linear, which demonstrates
to indicate compatibility between confectionery fats is the
the total compatibility between these two kinds of fat.
isosolid diagram. Two fats are mixed at different concen-
trations and their solid fat content (SFC) is measured by
using pulsed nuclear magnetic resonance (NMR) at differ- 2.3.3 Cocoa butter and cocoa butter replacer
ent temperatures. Lines are drawn between the mixtures
having similar SFC, which correspond to isosolid lines. The isosolid diagram of CB and nonlauric CBR is pre-
The shape of the isosolid line indicates the fat compatibil- sented in Fig. 3. The addition of CBR to CB softened the
Fig. 1. Isosolid phase diagrams of mixtures of cocoa butter (CB) with (A) anhydrous milk fat (AMF) and (B), high
melting point fraction (HMF) of milk fat [46].

Fig. 2. Isosolid phase diagram of mixtures of

cocoa butter and coberine [51].
Fig. 3. Isosolid phase diagram of mixtures of

cocoa butter and cocoa butter replacer [51].
blend and some eutectic effects were observed. In this also known as chain length structure, corresponds to a
case, the two fats exhibit different polymorphism, which repetitive sequence of the acyl chains involved in a unit
usually has a negative effect on the chocolate quality. cell (along the long-chain axis). This difference in crystal-
line structures is one of the reasons why these two fats
are incompatible and it would be better to use degreased
2.3.4 Cocoa butter and cocoa butter substitutes cocoa powder to make compound coatings with CBS
[52].
The addition of PKO to CB has a dramatic effect, as seen
in the isosolid phase diagram of CB and CBS (PKO)
shown Fig. 4. The SFC of CB decreased with addition of 2.3.5 Cocoa butter – nut oils
as little as a few percent of PKO regardless of the form
(hydrogenated, fractionated or both) added. The co-crys- Nut oils are presented in large among in nuts (almond,
tallization of short-chain trisaturated TAG of CBS and the hazelnut, peanut) and in the fillings (peanut butter, pra-
long-chain, monounsaturated chain of cocoa butter is line). They transfer easily into the chocolate. Fig. 5 shows
very weak. Effectively, the two fats have totally different the isosolid phase diagrams obtained with CB and two
crystalline forms. CBS crystallizes in the b’ polymorph nut oils. As the nut oils are liquid at room temperature, no
with a double-chain packing, whereas CB forms a bV eutectic can be observed when they are blended with
polymorph with triple-chain packing. The chain packing, solid fat. CB is “simply diluted” in those liquid oils.

Fig. 4. Isosolid phase diagrams of mixtures of cocoa butter with (A) fractionated palm kernel oil (FPKO), (B) fractionated
hydrogenated palm kernel oil and (C) FHPKO with fully hydrogenated palm oil [52].
Fig. 5. Isosolid phase diagrams of mixtures of cocoa butter (CB) with nut oils [53].
2.3.6 Cocoa butter substitutes (PKO-based 2.4 Emulsifiers

coating) – milk fat fractions
Emulsifiers are primarily used to improve the interactions
The isosolid phase diagrams of PKO-based coatings and between sugar and fat and thereby reduces the amount of
low- and high-melting point milk fat fractions are shown in fat needed for a given viscosity. Emulsifiers may also act
Figs. 6 and 7, respectively. No eutectic was observed as bloom inhibitors. They are authorized in chocolate at a
when low-melting point milk fat fraction was added, only level below 1.5% of the total mass; however, a maximal
a softening effect. The behavior was different with the concentration exists for each individual emulsifier (codex
high-melting point fat fraction, where slight eutectic alimentarus, standard 147-1985). Soybean lecithin is one
effects were observed as a function of the solid fat con- of the most common emulsifiers used in chocolates and
tent (at low and medium solid fat content). coatings. However, there are different kinds of emulsifier

Fig. 6. Isosolid phase diagrams of mixtures of

low-melting point milk of fat fraction (obtained
at 17 7C) with (A) fractionated palm kernel oil
(FPKO), (B) fractionated hydrogenated palm
kernel oil and (C) FHPKO with fully hydro-
genated palm oil [52].

Fig. 7. Isosolid phase diagrams of high-melting point

fraction of milk fat (obtained at 28 7C) with (A) fraction-
ated palm kernel oil (FPKO), (B) fractionated hydro-
genated palm kernel oil (FHPKO), and (C) FHPKO
with fully hydrogenated palm oil (HPO) [38].

that have slightly different effects on chocolates and coat- 2.4.4 Polyglycerol polyricinoleate
ings. The most studied emulsifiers are briefly described
[54]. Polygylcerol polyricinoleate (PGPR) is one of the most
hydrophobic emulsifier and is approved for use in choco-
late. It is considered as a rheology controller, primarily be-
2.4.1 Lecithin cause of its effect on chocolate yield value. There have
been no studies documenting any effects of PGPR on fat
Commercial lecithin is a complex mixture of compounds, bloom in chocolate.
containing primarily phosphatidylcholine (PC), phosphati-
dylethanolamine (PE), and phosphatidylinositol (PI). Free
fatty acids (FFA) also represent a major component 3 Processing
(usually more than 30%) in lecithin. It is the most common
emulsifier in chocolates and is used for its effects on Although chocolate composition varies slightly depend-
rheology and fat bloom. ing on the chocolate type, average levels of fat, cocoa
solids and sugar are around 30, 20 and 50%, respectively
[55, 56]. Flavor and emulsifiers are added at a level below
2.4.2 Mono- and di-glycerides (MDGS) 1%.
MDGS are typically a mixture of monoacylglycerol (MAG), Several processing methods exist for making chocolate,
diacylglycerol (DAG) and free glycerol. It also contains a but all have 5 basic steps:
few percent of TAG and FFA. Glycerol monostearate
– Bulk ingredient mixing.
(GMS) is a relatively pure fraction of MAG, usually ob-
tained by distillation. It is sometimes used on coatings, – Refining. The size of sugar crystals and cocoa solid par-
but not in chocolate. ticles is reduced to obtain the smooth texture of the
final product. The chocolate mass is passed through
several rollers separated by gaps of decreasing size.
2.4.3 Sugar ester
– Conching. Flavor development, moisture decrease and
Sugar esters are made by the esterification of a fatty acid release of volatiles occur during the conching. The
and a sucrose molecule. It has hydrophilic properties (in paste is continuously agitated to coat the solid particles
the case of monoester) and hydrophobic properties by the fat phase [57]. Emulsifiers are added to improve
(when the esterification number is above two) depending the blend and extra fat is added towards the end of the
on the position and the number of esterification. It is con- conching step to obtain the desired viscosity.
sidered as a fat crystal structure modifier.
– Tempering. Chocolate must be tempered to control the
Sorbitol esters are a second category of sugar esters of polymorphism of cocoa butter [13, 58–60]. The melted
importance in coatings. Sorbitol esters may be either chocolate undergoes a temperature cycle to induce the
Span and Tweens. Span correspond to a molecule made formation of nuclei in bV form (and also to destroy the
from sorbitol and a FFA. The most common Span are sum- other unstable forms). The addition of seed is also used
marized in Tab. 9. Tweens compounds are ethoxylated to induce the crystallization step. New tempering meth-
derivatives of Span. They are more hydrophilic; however, od used bVI cocoa butter seed. It facilitated greatly this
sorbitan monostearate (SMS), sorbitan tristearate (STS) step that is less sensitive to temperature fluctuation,
and polyoxyethylene sorbitan monostearate are the only quicker and gives even better final quality [53]. The
emulsifiers allowed in foods. STS is sometimes added to seed crystals formed during tempering permit the sur-
compound coatings, in part as a fat bloom inhibitor. rounding liquid TAG to crystallize quickly in the right
polymorphic form [61, 62]. Effectively, it is more favor-
Tab. 9. Some common sorbitol esters. able for TAG to attach to a growing crystal face than to
find sufficient energy to create new nuclei [63]. When
Name Acyl chain the seed crystal concentration is sufficiently high (0.5
to 2% of total mass), the chocolate can be used for
Span 20 Monolaurate
Span 40 Monopalmitate the production of molded or coated products.
Span 60 Monostearate – Cooling step. The product is cooled before storage to
Span 65 Tristearate
ensure complete solidification of cocoa butter. Proper
Span 80 Monooleate
Span 85 Trioleate temperature control during cooling is critical to growth
of seed crystals in tempered chocolate.

4 Causes of bloom 4.1.1 Use of “incompatible” fats
Before discussing the mechanisms of bloom, it is essen- It is important to differentiate incompatibility of fats due
tial to describe and understand all the parameters that to dilution effects from problems due to eutectic mixing
can induce or enhance bloom formation. Such a classifi- behavior [64]. When two fats are compatible but have
cation (according to the bloom origin) is based on well- different melting points, a dilution effect is observed
known scientific facts and industrial observations. The where the decrease in solid fat content is proportional
origins of bloom can be classified according to three to the amount of low-melting component added. In con-
main sources: composition, processing and storage con- trast, when truly incompatible fats are mixed together,
ditions. Pictures of bloomed chocolate and compound they tend to separate from each other and the solid fat
coatings are presented Fig. 8. content decreases below that of either individual fat. The
concentration at which the two fats separate determines
4.1 Composition effects the limits of solubility. Below this concentration, the fats
are compatible, but above this concentration they are
Two main composition problems tend to induce bloom. incompatible and tend to separate. To observe a true
The first is when two “incompatible” fats are used in a incompatibility, both fats must have a certain solid fat
chocolate or coating. The second composition problem content (at the studied temperature). Two such blends
occurs in filled chocolates, where the center is usually can contribute to bloom formation in chocolates and
rich in oil content. coatings.
Fig. 8. Pictures of bloomed chocolate due to (A) storage, (B) fat migration, (C) heat hit, (D) over-tempering, (E) non-temper-
ing.

4.1.1.1 CB with CBS or CBR diagram is not automatically associated with the absence
of bloom formation as for the case with the milk fat/PKO
4.1.1.1.1 Lauric hard butter (CBS) and cocoa blend.
butter
Coatings made with hard lauric butter are very sensitive 4.1.2 Filled chocolate
to the presence of cocoa butter [65, 66]. A eutectic is
formed at very low addition levels of CB to CBS. In Filled chocolates are often characterized by a high oil
addition to softening of the mixture, the blend of these content center. These products are more prone to bloom
two fats promotes bloom formation. A cocoa butter than plain chocolate. In general, the higher the filling con-
concentration above 4% can result in a bloomed prod- tent and the smaller the chocolate part, the greater the
uct in a few months and that time drops to less than a possibility of bloom. Similar problems occur when nuts
week when the concentration is around 10% [6]. If the are added to chocolate.
proportion of CB in CBS is very high, bloom could As far back as 1925, Whymper and Bradley [70] reported
appear in less than two days [67]. Moreover, in a study that the oil of a biscuit or a center increased the bloom
comparing FHPKO/CB and FPKO/CB blends, Williams rate. Several researchers have confirmed the acceleration
et al. [38] showed that blends with higher SFC had fas- of bloom formation in the case of filled chocolates [71–
ter bloom formation. The softest compound coatings, 78]. This type of bloom, in both chocolate and compound
so the most affected by the fat incompatibility, were coatings, is related to the migration of the most unsatu-
not the most affected by bloom. This effect remains to rated TAG from the center to the chocolate surface. Note
be explained. that the TAG of CB migrate to a lesser extent in the direc-
tion of the center.
4.1.1.1.2 CBR (hydrogenated domestic Kleinert [79] underlined that bloom (for filled products)
vegetable oil) and CB would automatically appear if the fat phase did not per-
fectly enrobe the non-fatty solid particles. Thus, conch-
Fractionated hydrogenated soy and fractionated hydro- ing, and the proper melt viscosity, is the key step to insure
genated soy/cotton oils are more tolerant to CB than the continuous coverage of the center.
lauric hard butter. A eutectic is observed above 15–20%
of CB. Moreover, the hydrogenated domestic hard butter
was less bloom resistant in comparison to the fraction- 4.2 Process effects
ated hydrogenated domestic hard butter [6].
Two steps in processing, if done incorrectly, may lead to
bloom formation, tempering and cooling.
4.1.1.2 CBS and CBR with milk fat

4.2.1 Tempering
4.1.1.2.1 Lauric hard butter (CBS) and milk fat
In the case of chocolate made with cocoa butter, temper-
Milk fat and its fractions enhanced the bloom formation ing has long been recognized as one of the most crucial
when they were added with lauric hard butter products and essential steps in order to achieve a good and stable
[46, 39, 68]. In this case, harder milk fat fractions led to final product [80]. Since compound coatings made with
quicker bloom appearance in coatings made with CBS CBS crystallize directly in the most stable form (b’), they
[69]. This behavior was opposite of that found in choco- do not need to be tempered prior to cooling. However,
late where harder milk fat fractions are known to prevent some companies choose either to add a nucleating agent
bloom. However, the isosolid phase diagrams have the (like hardened palm oil) or temper to ensure complete and
same dilution effect for both CBS and CB (below 30% proper crystallization of lauric-based coatings.
milk fat, as always found in chocolates and coatings).
In a general sense, it appears that the shape of the iso- 4.2.1.1 Definition
solid phase diagram is not sufficient to predict bloom be-
havior of a fat mixture. The depression of isosolids lines In a review on tempering, Seguine [63] gives a definition
of CB with addition of milk fat is not associated with of “good tempering”: “At the end of the tempering, the
bloom, whereas a similar depression of isosolids lines chocolate must have the largest number of the smallest
when milk fat is added to CBR leads to bloom formation. possible crystals, and those crystals must have the right
Moreover, the absence of a eutectic in the isosolid phase crystalline form (this means polymorph V).” In this case,

the chocolate crystallizes quickly with maximal contrac- Both effects could promote further bloom. Homogenous
tion (facilitating the mold release), and the final product heat release, which occurs through the inside as well from
has a high gloss, with good resistance to fat bloom and the outerlayer, is the best way to avoid any tension on the
fat migration (in the case of the filled chocolate). The prin- chocolate surface and consequently, reduce subsequent
cipal effect of tempering is to develop a population of bloom [79].
seed crystals that are sufficient to avoid heterogeneous
crystallization during cooling [21]. To be effective, temper-
ing must provide a seed concentration between 0.1 to 4.2.2.2 Compound coating
1.15% of cocoa butter mass [81]. Jewell, however,
For coatings, the cooling rate must be quick enough to
reported that larger amounts, 2 to 5% of cocoa butter, of
insure complete crystallization [65, 67]. Wennermark and
seeds were needed for good temper. This difference may
Carlsson [83] reviewed the cooling requirements for the
be due to differences in seed size, which affects the num-
crystallization of coatings made with CBR (non-lauric)
ber of seed crystals. Von Drachenfels et al. [82] specified
and CBS (lauric). Parameters like temperature profile,
the importance of crystal size. The smaller and more reg-
type of cooling tunnel and cooling time must be taken
ular the size of seed crystals, the glossier the chocolate
into account. The lower the temperature and the shorter
and the greater its bloom resistance. On the other hand,
the cooling time, the better the bloom resistance.
if the crystal size is too large, the crystals tend to re-crys-
tallize during the storage.
4.2.2.3 Filled chocolate
4.2.1.2 Under-tempering In filled chocolate, the temperature of the center is also

very important. The center must be slightly warm before
Chocolate is considered to be under-tempered when the enrobing [79, 84, 85]. Improper temperature during cool-
concentration of nuclei is not large enough to ensure a ing, either too hot or too cold, may cause melting of the
good crystallization of chocolate mass upon cooling. In chocolate, enhance crack formation, or result in the
this case, the crystallization time increases drastically deposition of moisture (leading to sugar bloom).
since nucleation must occur rather than crystal growth.
Furthermore, if new seeds are spontaneously generated
during cooling, they form in an unstable polymorph, and 4.3 Storage conditions
re-crystallization problems can occur. In such cases,
Even if all the conditions required during processing to
bloom occurs relatively quickly, often in less than two
avoid bloom are met, fat bloom can still appear at any
days, and causes a drastic modification of the surface,
time and any temperature. Both temperature and temper-
which appears as large white spots and/or white rings
ature fluctuations affect bloom during storage.
surrounding a black and glossy center.
4.3.1 Storage temperature

4.2.1.3 Over-tempering
4.3.1.1 Chocolate
The term over-tempered is used when the seed concen-
tration in the melted chocolate mass is too high. The seed For chocolate, three ranges of storage temperature can
concentration may increase due to excessive tempering be distinguished, each with different bloom propensity.
time. In this case, the extent of crystallization in the mold The same temperature ranges were also applicable for
is not sufficient to produce the desired mass contraction. filled chocolates [71, 86, 87].
The molded surface is not bright and the unmolded sur-
face turns a gray dull very quickly [80].
4.3.1.1.1 Low temperature (<18 7C)
4.2.2 Cooling rate Cebula and Ziegleder [88] reported that storage below
18 7C inhibited storage bloom in chocolate for over one
4.2.2.1 Chocolate year. The storage of chocolate at low temperature gener-
ally minimizes bloom formation; however, even if the stor-
For chocolate, the cooling rate is also an important issue age temperature is low, bloom can occur after more than
in preventing bloom formation. Cooling too fast may one year as the chocolate develops a gray dull appear-
induce crystallization of unstable crystal polymorphs as ance. In general, the lower the temperature, the lower
well as formation of hair cracks and pores on the surface. the bloom risk.

4.3.1.1.2 Medium temperature (18 < T > 30 7C) 21 7C and high temperatures from 25 to 32–38 7C. The
residence times at these temperatures varied between 6
In this range of temperature, which is below the melting and 24 h. They can be equal for the high and low temper-
point of bV crystals, bloom occurs more quickly with an ature, or they can differ [87, 89–102].
increase in temperature.
The time-temperature parameters are generally deter-
mined empirically except for the highest temperature. In
4.3.1.1.3 High temperature (>32–34 7C) general, the high temperatures must be under 32 7C to
avoid misinterpretation of results due to melting effects.
When temperature goes sufficiently high, the cocoa but- No published research has attempted to define the
ter is partially melted. Upon subsequent cooling, the effects of each parameter and thus, chocolate bloom
cocoa butter crystallizes uncontrolled, in unstable poly- tests are still not standardized.
morphic forms. This is a similar cause for bloom as in
under- or untempered chocolate: low seed concentration
and unstable polymorph. Thus, bloom will occur very 4.3.2.2 Compound coatings
quickly after crystallization and the chocolate will exhibit
Noorden [66] suggested that compound coatings are less
large white spots.
sensitive to cycled temperatures than chocolate and such
study would require more time. The general perception of
the industry is that cycling temperatures tends to promote
4.3.1.2 Compound coatings re-tempering in compound coatings and therefore, most
stability studies on coatings are done without controlling
For compound coatings, the effect of temperature stor-
temperature fluctuations.
age is more confusing and less documented. It has been
suggested that storage temperatures slightly lower than
room temperature (about 18 7C) promotes the most rapid
bloom formation in compound coatings. Storage tem- 5 Characterization of bloom
peratures either higher or lower give better bloom stability.
Fat bloom can be characterized according to its shape or
However, no published research documents the effects of
crystal morphology, composition and polymorphism. In
different storage temperature on bloom in compound
this section, bloom is characterized according to its crys-
coatings.
tal morphology, composition, polymorphic form of bloom
and the porosity of the chocolate.
4.3.2 Temperature fluctuations

5.1 Crystal morphology
Temperature fluctuations are also important in bloom sta-
bility. 5.1.1 Under-tempered chocolate
Fat bloom appears very quickly (less than 24 h) when

4.3.2.1 Chocolate chocolate is under-tempered. It loses its brightness and
uniformity, and large white spots develop on its surface
Temperature fluctuations decrease the bloom induction [103, 67]. This process corresponds to the formation of
time and increase bloom rate. In chocolate, even small large fat crystals separated by crevices that scatter the
temperature variations increase the rate of bloom forma- incident light [104]. Similar shape is observed when the
tion. Hettich [80] observed a difference in the bloom sta- chocolate has been partially or totally melted during its
bility between chocolate stored at 24 7C or at 24 6 1 7C. storage.
However, it is difficult to know which is the prevalent fac-
tor inducing bloom, the temperature or its fluctuation.
Either way, the chocolate develops a more or less intense 5.1.2 Bloom during storage
gray dull appearance.
In the case of chocolate, Whymper and Bradley [70]
Researchers often use temperature cycling to accelerate showed that bloom consisted of numerous small fat crys-
the rate of bloom formation. The chocolate is submitted tals growing on the chocolate surface. In 1972, Jewell
to high and low temperature plateaus over a variable proved, using electron microscopy, that these crystals
time. The time-temperature parameters vary for different were 2 to 10 mm long by 0.5 to 2 mm wide by 10 to 50 nm
researchers. Low temperatures have varied from 15 to thick [105]. The bloom was not only a surface phenom-

enon, but it was also found in the whole chocolate mass. 5.2.2 Plain and filled chocolate
The inside crystals had a more irregular shape with a size
from 1 to 5 mm. According to Chaveron et al. [77], bloom composition of
filled chocolate did not differ from that of plain chocolate.
No published research has focused on the shape of Cerbulis et al. [112] also found that the type of center did
bloom on coatings made with pure CBS. However, this not have an effect on the fatty acid composition of bloom,
bloom also correspond to pure fat crystal growing on the but it affected the bloom rate only.
surface.
5.2.2.1 Physical properties

5.1.3 Bloom due to temperature cycling
Recently, Hodge and Rousseau [106] used atomic force 5.2.2.1.1 Melting point
microscopy (AFM) to study bloom formation at the sur-
According to Whymper and Bradley [70], the fat bloom
face of milk chocolate that was exposed to temperature
crystals have a higher melting point than the well-tem-
cycling. The chocolate was cycled between 20 7C and
pered chocolate (from 1 to 4 7C higher). Sachsse and
either 32, 33 or 34 7C over a period of 24 h. They showed
Rosenstein [84] found that the melting point of bloom on
that the length scale of roughness at the surface
well-tempered chocolate was 34 7C, whereas normal
increased during cycling, but noted that this roughening
chocolate melted at 30 7C. Whymper and Bradley ex-
did not necessarily correlate with an increase in visual
plained the higher melting point as a result of the separa-
bloom.
tion and further crystallization of a higher-melting fraction
of cocoa butter. However, the increase in melting point
could also be the result of polymorphic transformation
5.1.4 Bloom due to incompatible fats
to the most stable b form, a progress that is generally
Bloom occurring in coatings made with hydrogenated accepted today since all studies have correlated bloom
PKO and 10% CB is similar to that occurring with 100% with the bVI polymorph.
hydrogenated PKO. This bloom looks like sharp thin sheet
crystals [107, 108]. More recently, however, Arishima and
Mc Brayer [109] published images of bloom due to incom- 5.2.2.1.2 Iodine value
patible fats (CBR and CB) where the two fats were segre-
gating and crystallized as a single fat at the surface. He In 1950, Neville et al. [113] determined the iodine value (IV)
reported similar behavior with CBS mixed with CB (when of bloom crystals. They found a difference of 5 in IV be-
the CBS concentration was above the eutectic point). tween the standard chocolate and the bloom surface,
indicating that the bloom had a higher content of satu-
rated TAG than the standard chocolate. This result corro-
5.2 Bloom composition borates the previous studies on the melting point. The
same observations were found with filled chocolate [112].
Numerous studies have attempted to describe the physi-
cal parameters of bloom crystals. However, only a few
studies have precisely analyzed the TAG composition of 5.2.2.2 TAG and FA composition
fat bloom on either chocolate or compound coatings.
Cerbulis et al. [112] determined the fatty acid composition
of bloom occurring in different filled chocolates, using an
5.2.1 Under-tempered chocolate ultraviolet spectrophotometric method (for the linolenic
acid). In fat bloom, the concentration of linoleic acid
Since Whymper and Bradley [70], it is commonly (between 0 and 2.3%) and linolenic acid (between 0.5
accepted that the white powder formed on the surface of and 1.3%) decreased, whereas the concentration of satu-
under- or untempered chocolate corresponds to fat crys- rated fatty acids increased (from 60% for non-bloomed
tals. Recently, this idea has been contested by Lonch- chocolate to 62% for bloomed).
ampt and Hartel [110, 111]. After DSC analysis and polar-
ized microscopic observations of such bloom, they con- Steiner and Bonar [114] determined the composition of
cluded that the whitish powder was essentially cocoa three monounsaturated TAG in bloom with reverse phase
powder and sugar crystals, but not fat. Moreover, the paper chromatography that did not allow accurate quan-
cocoa powder had a higher concentration in the bloom tification. The comparison was based only on visual inten-
than in plain unbloomed chocolate. sity variations of the strips. However, the POP concentra-

tion was found to be much lower in bloom than in the nor- When 10% of CB was added to the hydrogenated PKO,
mal chocolate. the bloom also had higher C12:0 (only 3%), but also
higher C16:0, C18:0 and C18:1 concentrations, suggest-
Chaveron et al. [77] studied the bloom of a plain and two ing that the TAG in CB were also incorporated in the
filled chocolates. The FA analysis, measured by gas chro- bloom crystals [107]. Similarly, in the case of coatings
matography showed a slight increase in C16:0 and C18:1 made with hydrogenated coconut oil and CB, Traitler and
concentrations and a decrease of C18:0. Different hazel- Dieffenbacher [25] found an increase of SOS (coming
nut oil contents of the centers did not influence the bloom from the CB) in bloom, indicating a migration of CB to
composition. Adenier et al. [115] confirmed the Chaveron the surface.
studies, where the composition was very similar between
bloom and the initial chocolate. In the case of CBR (from soybean or a blend of soybean
and cottonseed oils), the fatty acid concentrations of the
According to Loisel [116], Sato studied the composition of bloom and the plain chocolate had quite similar values [6].
fat bloom on chocolate as a function of the storage tem-
perature. The bloom occurring below 13 7C had a higher
POP than POS concentration. The inverse was observed 5.3 Polymorphic form
when chocolate was stored above 13 7C (POS was at a
higher concentration than POP).
5.3.1 Chocolate
The polymorph found in chocolate and chocolate bloom

Ziegleder et al. [117] found some differences in bloom
depends essentially on the tempering state.
composition between plain and filled chocolates. They
studied seven different plain chocolates and twenty-two
other chocolates with different kinds of centers and found 5.3.1.1 Under- or untempered chocolate
that the filled chocolates had a higher OOO concentration
in bloom. However, Loisel [116] contested this observa- The lack of seed that characterizes under-tempered
tion based on lipid mixing rules. According to the phase chocolate produces an uncontrolled crystallization of
diagram of SOS and OOO, these two TAG have a very low chocolate. After cooling, unstable crystals (b’IV) transform
miscibility at 20 7C, and OOO is liquid under 0 7C [118, quickly to more stable bV or bVI crystals [120].
119]. Thus, Loisel concluded that the analyzed blooms
from Ziegleder et al. were contaminated by the under-
layer of plain chocolate. 5.3.1.2 Well-tempered chocolate
It is difficult to compare each study, because some are In all studies on well-tempered chocolate, the bloom is
expressed in FA concentration, whereas others analyze found in bVI form. In other words, formation of bloom dur-
for TAG, and the results are often contradictory. Either an ing storage is always accompanied with a polymorphic
increase [114, 116] or a decrease [77, 115] in POP was transition of cocoa butter from the bV to bVI form. How-
observed, and in some cases a very slight composition ever, the converse of this is not true. That is, chocolate
difference between bloom and initial chocolate. However, can have a polymorphic transition between the bV and
most studies agree that the center has no influence on the bVI, without the appearance of visual bloom [86, 100].
bloom composition. What remains unclear is why, and in what situations, the
polymorphic transition does not lead to visual bloom.
Based on the results available in the published literature, it
is difficult to conclude anything about the bloom compo-
sition. However, if there is indeed a difference in chemical 5.3.2 Compound coatings
composition between bloomed and intact chocolate, the
The polymorphism of bloom found in compound coatings
differences are very small.
depends on the nature and amount of additional fats.
However, inconsistent and sometimes contradictory
results can be found in the literature.
5.2.3 Compound coatings
According to Noorden [66], bloom in coatings made with
The bloom of compound coatings made with hydrogen- CBS (lauric hard butter, like PKO) was in the b form,
ated PKO showed a 10% increase of C12 concentration whereas Timms [27] found a b’ form. Williams et al. and
as well as the C36 TAG concentration. Thus, trilaurin is Ransom-Painter et al. [38, 39] studied the effects of milk
one of the main TAG of bloom crystals in lauric coatings fat fractions and cocoa butter on bloom in lauric-based
[6, 108]. coatings. Both milk fat and CB were found to promote

bloom formation in these coatings, but no evidence for pressure of 180 MPa was used, but not at 80 MPa. The
bloom being in the b polymorph was obtained. However, authors explained this by the collapse of structure due to
in these studies, the polymorphic form of the bloom crys- the high pressure used and the low penetration level as
tals themselves was not determined, only that of the mix- the result of the presence of liquid fraction filling the capil-
ture of fats. However, Schmelzer and Hartel [69] showed laries. So the low level of mercury penetration, as well as
that the addition of 15% of very high melting fraction of the absence of mercury at the center of the chocolate,
milk fat to palm kernel oil permitted the transition from b’ suggests a poorly connected capillary network. Further-
to b form of the fat, after 3 months of storage. No poly- more, the authors reported that thin dark chocolate layers
morphic transition was observed below 15%. were totally impervious to gas (at 1 MPa) and no trace of
liquid fraction was observed on the surface. Despite
Liang and Hartel [121] could perhaps reconcile these these interesting results, many questions remain about
studies. By differentiating the bloom from the whole piece the capillary network of chocolate.
(bloom carefully removed from surface), they were able to
observe the b form in the bloom scrapings while the bulk Recently, Khan et al. [123] highlighted the presence of
coating was still in the b’ form. pores at the surface of milk chocolate by scanning the
surface with an atomic force microscope. They estimated
In the case of coatings made with CBR, Paulicka [122] the concentration of pores to be thousands/cm2, with
found a transition from b’ to b. In this study, the fat was pores of 1 to 2.5 mm of depth randomly distributed on the
derived from domestic oils by solvent fractionation. The surface.
transition associated with bloom was faster when some
CB was added.
Compound coating bloom has not always been corre- 6 Bloom inhibition – factors and effects
lated to a polymorphic transition of the fat, as is the case
After having characterized bloom, it is essential to dis-
with cocoa butter. However, recent studies clearly docu-
cuss the various factors that can inhibit bloom. Both com-
ment that a polymorphic transformation is associated
positional factors and processing methods, the two major
with onset of bloom in PKO-based compound coatings.
factors that can delay bloom, are discussed.
Further studies on bloom in compound coatings are
needed to verify that the onset of bloom is always accom-
panied by the appearance of the b polymorph.
6.1 Composition factors
Four basic ingredients can provide bloom resistance in

5.4 Porosity chocolates and coatings. These are the main fat compo-
sition, additional fat, emulsifier and special compounds.
In many publications, bloom in chocolate is often de-
scribed as a process involving the migration by capillary
action of a liquid fat to the surface [79]. Loisel et al. [81]
6.1.1 Composition of main fat
considered the chocolate as a porous material and were
able to determine, by mercury porosimetry, the porosity
6.1.1.1 Cocoa butter/chocolate
volume of well-tempered dark chocolate (bV), under-tem-
pered (b’V) and over-tempered (mixture of bV and bVI) In a general manner, the higher the solid fat content and
chocolates. The bubble air volume due to the process the lower the liquid fraction, the more resistant a choco-
was determined with X-ray radiography to be less than late is to bloom. However, due to organoleptic concerns,
0.1% of the sample volume. The porosity of normal it is only possible to increase the melting point of choco-
chocolate was about 1% of the total volume and this late by only 1 7C [109]. Different ways have been used to
increased to 2% for the under-tempered chocolate and increase the solid fat content.
4% for the over-tempered chocolate. These results did
not allow determination of the precise pore diameter, but The use of a stearine (high-melting) fraction of CB (after its
suggested that the chocolate does not have open and fractionation) has been found to reduce bloom in choco-
interconnected pores with mean diameter larger than late [124]. This fraction has a higher content of SOS (more
0.4 mm at the surface. Moreover, it seems that the pores than 92%), 3% of SSS, and a very low concentration of
are filled by the liquid fraction of CB at room temperature. unsaturated TAG. Added at 20% level, it caused an
As a result, it is better to talk about empty cavities rather increase in the heat resistance of chocolate. Similar
than pores. The presence of mercury at the sample center results were found with filled chocolates [124]. Wenner-
is not very clear. Mercury was found at the center when a mark [125] showed that a high SOS concentration

improved the tempering step, particularly for low-melting ited by addition of milk fat and this effect was improved by
point CB. Similar results were obtained with CB removed using the high-melting point TAG of milk fat [127]. At that
from its liquid fraction. time, use of milk fat fractions were not economically
viable, so research focused on use of hydrogenated fat.
Another method used to decrease bloom was to add spe-
Campbell et al. [128] also investigated the effects of
cific TAG to chocolate. SOS and POP or asymmetrical TAG
hydrogenated milk fat. Dark chocolate made with addi-
like SSO or PPO were reported to impede the bV to bVI
tion of 2.5% hydrogenated milk fat was four times more
transition, and consequently inhibited bloom [109, 126].
bloom resistant than chocolate made with non-hydro-
genated milk fat. Furthermore, fully-hydrogenated fat
6.1.1.2 Vegetable fats/compound coatings was more effective than partially-hydrogenated fat [93].
However, the amount of fully-hydrogenated fat was lower
Use of specific fractions of vegetable fats (more homoge- in order to avoid incompatible fat problems. Hendrickx
nous) increased bloom resistance in compound coatings et al. [129] mentioned, in a study focusing on texture,
in a similar way as with CB in chocolates. A 10% increase that substitution of cocoa butter with hydrogenated milk
of trilaurin content of lauric hard butter (CBS) decreased fat delayed or eliminated fat bloom.
the induction time of bloom, whereas a 10% addition of
dilaurinmonocaprin delayed bloom [107]. For Noorden
[66], the more fractionated the lauric butter and the lower 6.1.2.1.2 Milk fat fractions
the concentration of long-chain saturated fatty acids, the
Jebson (1974) showed that incorporation of 3% hard milk
smaller the risk of bloom.
fat fraction protected chocolate against bloom two times
Williams et al. and Ransom-Painter et al. [39, 52] found more than addition of unmodified milk fat. In 1994, Loh-
that compound coatings made with fractionated PKO man and Hartel [101] compared 6 different milk fat frac-
(FPKO) were more resistant to blooming than those tions with whole milk fat. The higher the melting point,
made with fractionated hydrogenated PKO (FHPKO). the longer the bloom delay. Furthermore, the two lowest-
This may be related to the solid fat content of the two melting milk fat fractions, obtained by solvent crystalliza-
fats, since in these studies, bloom rate was inversely cor- tion at 0 and 5 7C, enhanced bloom in comparison to reg-
related to the solid fat content of the fat at 25 7C. That is, ular chocolate. Dimick et al. [130] also reported the effect
coatings made from fats that had lower solid fat content of different milk fat fractions on milk chocolate and con-
seemed to be more resistant to bloom formation. firmed previous results. The percentage of substitution,
either 12.2 or 40% of total fat, was higher than with dark
chocolate. Chocolate made with the hard milk fat fraction
6.1.2 Milk fat had the highest bloom stability and the higher the per-
centage of milk fat added, the more stable the chocolate.
Milk fat has long been known to have anti-bloom effect
On the other hand, chocolate made with the lowest-melt-
when blended with CB in chocolates. However, it is also
ing milk fat fraction bloomed whatever its concentration.
known to enhance bloom when used with compound
coatings, as previously reported.
6.1.2.2 Mechanisms
6.1.2.1 Anti-bloom effect in chocolate The effects of milk fat on bloom in chocolates are
described in terms of the final physical characteristics of
Several papers have reviewed the anti-bloom effect of
chocolate, the rate of crystallization and the final choco-
milk fat [46, 47]. However, the number of publications
late polymorphism.
relating to this effect is quite numerous. Over the years,
research has attempted to understand the anti-bloom
properties of milk fat and to improve on them by using 6.1.2.2.1 Physical characteristics of chocolate
modified or specific milk fat fractions. The effects are
detailed as function of the milk fat kind. The effect of milk fat on the solid fat content (SFC) of cho-
colate may vary greatly with fraction type and added
amount.
6.1.2.1.1 Hydrogenated milk fat
When 6.4% (wt/wt) of milk fat fractions having melting
In 1925, Whymper and Bradley were one of the first to points of 51.5, 50.4, and 45.4 7C were added to CB, the
describe the anti-bloom effect of hydrogenated fat. In the mixture had a higher SFC than CB alone. However, SFC
50’s, industrial experience showed that bloom was inhib- of the mixture decreased when the melting point of the

milk fat fraction was below 41.0 7C. The hardness of fat fraction reduced the transition extent but didn’t delay
chocolate with 2% addition of the same milk fat fractions it, whereas no effect was found with the low-melting point
had similar variations as the SFC behavior. Chocolate was fraction.
harder when made with the fractions having a melting
point above 41.0 7C and was softer with milk fat fraction These results suggest that the mechanism of bloom inhi-
below 41.0 7C melting point [101]. bition of milk fat in chocolate is related to the inhibition of
the polymorphic transition of cocoa butter. However, fur-
Timms and Parekh [131] reviewed the different properties ther research is needed to document this effect.
of chocolate, particularly SFC, after the addition of differ-
ent amounts of milk fat products, including whole milk fat,
hydrogenated, fractionated or interesterificated milk fat. 6.1.3 Emulsifiers and other minor lipids
The effect of milk fat fraction was dependent on tempera-
ture of the chocolate. Below 32 7C, SFC decreased when Emulsifiers facilitate the interactions between sugar and
high-melting point milk fat fraction was added and the de- fat through adsorption on the sugar crystal surface. The
crease of SFC was proportional to the amount added. addition of emulsifier decreases chocolate viscosity and
However, the differences in SFC were quite small be- may also affect CB crystallization and bloom.
tween the low-melting point milk fat fractions. Above
32 7C, the SFC of chocolate with added high-melting
milk fat fraction increased as compared to pure choco- 6.1.3.1 Anti-bloom effect
late. Jewell and Bradford found similar results [132].
6.1.3.1.1 Chocolate
In summary, the addition of a large amount (.10%) of milk
fat decreased the hardness of chocolate, but even with a Easton et al. [89] described the effects of 27 emulsifiers
softened texture, this chocolate was more bloom resis- (from lecithin, span, tween to other emulsifiers) on bloom
tant than “normal” chocolate [130]. in chocolate. The best bloom inhibition was found with
span 60 and tween 60 (poly-oxyethylene sorbitan mono-
stearate) used at 1% level. Du Ross and Knightly [92] con-
6.1.2.2.2 Effects on crystallization firmed the action of sorbitan monostearate and polysor-
bate 60 on bloom. They noted that the emulsifier was
Several studies have focused on the effects of milk fat on more effective when it was intimately dispersed in choco-
crystallization characteristics of cocoa butter. Addition of late and they proposed to add it prior to conching. Wey-
milk fat decreased the rate of bloom formation, crystal land [134] studied the synergetic effect of lecithin with dif-
size, crystallization rate and also polymorphic transition ferent emulsifiers, as summarized in Tab. 10. When used
between unstable and more stable polymorphs [7, 46, individually, sorbitan tristearate and polyglycerol ester
101, 104]. However, the effects were dependent on the were the most effective molecules to improve the initial
milk fat used [133]. Furthermore, Tietz and Hartel [102] gloss as well as to keep this gloss after 30 days of cycling
highlighted the effects of minor components (polar lipids) between 20 and 30 7C. However, neither of these emulsi-
in milk fat on crystallization of CB. They showed that the fiers is allowed for use in chocolates.
effect of milk fat on bloom formation could be correlated
to its content of minor component (FFA, DG, MG), and
that these components had a significant effect on crystal 6.1.3.1.2 Compound coatings
shape.
Anti-bloom effects also were found with sorbitan tristea-
rate, lactic esters of monoglycerides on compound coat-
6.1.2.2.3 Effect on the polymorphism ings made with fully hydrogenated and fractionated lauric
hard butter (CBS) as well for domestic hard butters (CBR)
Cebula and Ziegleder [88] reported that dark chocolate [6, 135, 136]. However, no effect was found with sorbitan
with 2 or 5% addition of milk fat did not bloom for more monostearate, MDG and MG. Some results are summa-
than one year at 23 7C and it remained in the bV poly- rized in Tab. 10.
morph.
Moreover, numerous anti-bloom patents using emulsifiers
Bricknell and Hartel [100] found that high-melting point are published regularly. Mono- and di-glyceride, mono-
milk fat fraction delayed the bV to bVI transition, but after glycosyl diglyceride, and sucrose fatty acid esters have
this delay, the transition rate was quite similar to the con- all been proposed as bloom inhibitors for compound
trol. Chocolate made with the middle-melting point milk coatings [137–146].

Tab. 10. Effects of emulsifiers on the improvement of bloom resistance in comparison to chocolate
or coating made without emulsifier{.
Fat DMG MDG SMS STS STS1lactic PGE LMD DATEM PMD
ester
CB 1 lecithin 2 2 = = 2 22 2
[134]
Hydrogenated PKO 12 = 1 1
[135]
Fractionated PKO 2 = 1 1
[135]
Hydrogenated = = 11 11
palm – soybean oils
[135]
{
– bloom development, 1 bloom delay, = similar than the reference; DMG, distilled monoglycerides;
MDG, Mono- and di-glycerides; SMS, sorbitan monostearate; STS, sorbitan tristearate; PGE, poly-
glycerol esters; LMD, lactic esters of mono and diglycerides; DATEM, diacetyl tartic acid esters of
monoglycerides; PMD, sodium salt of phosphated mono/diglycerides.
Minor components of fat should be also discussed. In a studies have reported an inhibition of the bV–bVI transi-
recent study, Tietz and Hartel [102] reported an antago- tion when emulsifiers were added to fat bulk without
nistic effect of minor components on bloom as function sugar [151, 152].
of their concentration. Use of fat having no minor compo-
nent or a double concentration increased bloom.
6.1.3.2.2 Effect on crystallization
At low water content, emulsifiers have been found to

6.1.3.2 Potential mechanisms affect crystallization induction time, seed composition,
crystal growth rate, and polymorphic transition (via melt-
Emulsifiers affect sugar coating, fat crystallization, crystal
ing curve). However, the data are incomplete and the dif-
growth, crystal polymorphism, and oil migration [147], but
ferent parameters have not been studied to the same
have only a slight effect on the final properties of the prod-
extent for each emulsifier.
uct (melting point and SFC) [135]. They can inhibit bloom
either due to action during the crystallization step or dur- Crystallization induction time. Savage and Dimick [153]
ing storage. Most research has focused on the effects of noted a difference of crystallization induction time as func-
emulsifiers on crystallization. tion of CB origin and found a correlation between crystal-
lization induction time and phospholipid (PL) concentra-
tion. They explained their results based on the ratio of LPC
6.1.3.2.1 Interaction between emulsifiers and (lysophosphatidylcholine) and PI (phosphatidylinositol)
sugar or fat crystals over the PC (phosphatidylcholine) concentration. Crystal-
lization induction time was short at a ratio equal to 1,
According to Johansson and Bergenstahl [148, 149] and whereas crystallization induction time was longer at a
Dedinaite et al. [150], most emulsifiers (phospholipid, sor- higher ratio, around 3 to 6. The most rapid crystallization of
bitans, mono and diglyceride, and oleylpalmitoylphos- CB had the highest concentration of PC in the first seeds,
phatidylethanolamine) were preferentially adsorbed on whereas the seeds of CB having a long induction time had a
sugar crystals rather than fat crystals. A monolayer of higher concentration of PI. The authors referred to the self-
emulsifier was adsorbed on fat crystals, whereas several assembly behavior of PL to explain their results. PC has an
layers were adsorbed on sugar crystals and thus, fat crys- inverse hexagonal phase, so the hydrophobic fatty acyl
tals became more polar and sugar crystals became more chains are directed to the media, improving the interaction
apolar and less sharp. These studies suggest that the with the TAG. LPC and PI have a normal hexagonal phase,
mechanism of emulsifiers on bloom inhibition is perhaps with the polar heads directed in the media. Thus, the TAG
more complicated than it seems and may be related to should have more difficulties to interact with the more
the interactions between fat and sugar. However, several hydrophilic aggregate of LPC and PI.

Diglycerides (DAG) have also been shown to influence efficient when the ester had more than one acid radical
crystallization rate. In a study on the crystallization of per molecule (sorbitan tristerate was more efficient than
palm olein, Siew and Ng [151] found an antagonistic sorbitan monostearate).
phenomenon of the DAG as function of its configuration.
The 1-2 configuration of the DAG delayed nucleation, Garti et al. [155] also studied the effects of sorbitan ester
whereas 1-3 DAG improved crystallization. effects (single or mixed with polysorbate 60) on poly-
morphism of cocoa butter. They found an increase in the
Growth rate. Smith and Povey [152] reported the effect of b’IV-bV transition rate, but a delay in the bV–bVI transition,
free fatty acid (FFA), monoglyceride and 1,2- or 1,3-digly- as was previously found. The same observation was
ceride on the growth of trilaurin crystals. FFA and mono- found with the crystallization of palm oil [160, 161]. How-
glyceride increased slightly the trilaurin crystal growth, ever, according to Garti et al. [155, 160], the sugar esters
but decreased the facet and crystal size, whereas 1,2- must be solid at room temperature (and have a structural
diglyceride and 1,3-diglyceride (at a higher extent) compatibility with the fat) to be efficient against the bV–
decreased the crystal growth. The effects were greater bVI transition. Due to the rigid structures (high melting
when the chain length of glyceride was longer than C12, point), the emulsifiers could hinder the motion of TAG
whereas the used of shorter chain length glycerides did that are consequently entrapped in a rigid network. The
not give as much variation. polymorphic transition would be directly hindered by the
rigidity of the sucrose ester.
The inhibiting effect of DAG (without conformation dis-
tinction) on CB crystal growth was previously shown by Sucrose esters also delayed nucleation and slowed down
Kattenberg [154]. the b’–b polymorphic transition of hydrogenated sun-
flower oil [162]. Thus, it would act in the same way as the
Melting curve. Addition of minor components can affect
sorbitan ester.
fat crystallization, usually decreasing the initial melting
point of each polymorph [155]. For example, Wilson [135]
In general, FFA or diglyceride are known to inhibit poly-
found that the most effective anti-bloom emulsifiers acted
morphic transitions, even at low concentration (105).
either by reducing the melting curve of the sample or by
Hernqvist et al. [163, 164] reported the effect of 1,2-DAG
increasing the general melting temperature of product,
on rapeseed oil phase transition and concluded that DAG
whereas the less effective emulsifier tended to enlarge
delayed the b’-b transition, more by forming a fat crystal
the melting range of chocolate.
network containing DAG, than by disturbing the crystal
Schlichter and Garti [156] found that the sorbitan dis- lattice. They discussed also the optimal chain length,
turbed the initial natural blend between the low- and and concluded that the longest stabilization occurred
high-melting point of cocoa butter TAG. They tended when the DAG chain length was similar to that of the fatty
to crystallize separately and their melting peak by DSC acids in the TAG. The stabilizing effect decreased with
were more distinct. Cebula and Smith [157] studied the shorter chain length and longer chain length could create
effect of DAG on crystallization of Coberine (CBE) and some co-crystallization problems.
found that it enhanced crystallization (occurring sooner)
but the following growth rate was reduced. It appears that the most efficient emulsifiers, in terms of
bloom inhibition, have three major effects.
Seed material. Since phospholipids crystallize at higher
temperature than TAG, they could act as nuclei or seeds. 1. They improve crystallization by increasing the number
According to Arruda and Dimick [158], the phospholipid of seeds that are formed and reducing the crystal size.
concentration was twelve-fold higher in the seeds (first
cocoa butter crystals) than in the bulk, with concentra- 2. They increase the melting point of the fat so the prod-
tions of 3.9% to 0.34% in seeds and bulk crystals, uct has a better thermal resistance.
respectively. The main phospholipids in the seeds were
PE (phosphatidylethanolamine) and PC. Thus, emulsifiers 3. They prevent the ultimate polymorphic transition that is
may impact bloom formation by promoting formation of always associated with chocolate bloom [165].
many small fat crystals.
These effects are almost similar to the effects of milk fat
Polymorphic effects. In a general review on emulsifiers effects and may be why several authors wondered if the
used in foods, Krog [159] confirmed that the sorbitan effects of milk fat were due to its minor lipid content, like
esters of palmitic and stearic acids stabilized the inter- FFA and partial glycerides, or to the specific TAG compo-
mediate form bV of cocoa butter. This effect was more sition [86, 102].

6.1.4 Special compounds strain it enough to inhibit lipid migration. Some amor-
phous compounds are known to reduce the mobility of
6.1.4.1 Prestine reactants [173, 174].
Prestine is a modified vegetable fat (European patent

application 530864), marketed at one time in particular to 6.2 Process factors
inhibit bloom in chocolate. Talbot [166] and van Dongen
[167] reported the use of the TAG blend called Prestine As previously mentioned in the section describing bloom
that inhibited storage bloom in plain and filled chocolate. enhancers, the tempering and cooling steps are very
Talbot [166] reported that the oleic chain of SOS in cocoa important to controlling bloom formation. Storage condi-
butter had different conformations in bV or bVI, corre- tions are also important in inhibiting or promoting bloom
sponding to a straight and bent conformation, respec- formation.
tively. Inhibiting the transition of the bent form to the
straight form would stop the bV-bVI transition and conse-
quently, inhibit bloom. Prestine was reported to constrain 6.2.1 Tempering
the oleic chains of SOS in CB to its straight conformation,
Different chocolates with different ingredients often
at concentrations as low as 5%.
require different tempering conditions. For example, it is
well known that milk chocolate must be cooled to lower
temperatures than dark chocolates in tempering to obtain
6.1.4.2 1,3-oleoyl 2-stearoyl glycerol the same extent of crystallization. The key step for choco-
Koyano et al. [168, 169] showed that a 50/50 blend of late is to form the right concentration of small bV seed
1,3-oleoyl 2-stearoyl glycerol (OSO) and CB prevented crystals by careful control of the temperatures in the tem-
bloom. At this concentration, both fats crystallized in a pering unit [63, 175]. Tempering is of course less impor-
stable b form characterized by a double chain length tant for compound coatings, where tempering is often
[109]. not needed to form the proper extent of crystallization.
An alternative method of tempering involves addition of

seed crystals to chocolate in order to induce crystalliza-
6.1.4.3 Sugar particles tion [80, 176]. Seeding decreases the process time as well
as many of the temperature constraints involved in the
Cerbulis [90] screened a wide variety of chemical compo-
tempering step. One of the earliest studies on seeding
nents as bloom inhibitors in chocolate. He found that
was done by Giddey [21] who used SOS seed in the bVI
anhydrous glucose gave a high bloom resistance when
form and under proper temperature condition to crystal-
added at 15–20% of chocolate weight. Two anti-bloom
lize CB directly into the bVI form. According to van Don-
patents used the properties of anhydrous glucose [170,
gen [167], a chocolate with CB in the bVI form would be
171]. However, chocolate made with glucose would have
impervious to bloom. However, Adenier et al. [86] used
an undesired aftertaste.
CB seeds in the bVI form, but were not able to crystallize
While studying the effects of milk fat on cocoa butter either CB or dark chocolate directly into the bVI form.
polymorphich transition, Bricknell and Hartel [100] found
Recently, a new tempering method using bVI CB seeds
that chocolate made with amorphous sugar particles was
has been commercialized. This technique allows an
resistant to visual bloom. The amorphous sugar in this
easier bV CB crystallization. Even though the chocolate
case was a spray-dried blend of sucrose and corn syrup.
is not in the bVI form, this method increases the bloom
Although visual bloom was not observed, the chocolate
stability [53]. The exact effect of seed crystals on the
was in the bVI form after storage. Thus, the bV to bVI
bloom mechanism remains unclear.
transition did not correspond to visual bloom formation.
Several mechanisms were hypothesized based on sugar A systematic method was used to screen the effect of
crystal shape [100, 172]. One possibility was that the different seeds: bVI CB, b and b’ SOS, b SSS, b’ and b
spherical shape of amorphous sugar may have allowed BOB (1,3-dibehenoyl-2oleoylglycerol (C22-C18:1-C22).
closer packing of the particles, thereby reducing or in- b’ BOB and b SSS were ineffective due to the TAG packing
hibiting lipid migration and thus, the rate of bloom forma- difference with CB (2L and 3L, respectively). bVI CB and b
tion. Also, the inhibition of fat re-crystallization at the sur- SOS improved bloom resistance (with 32/20 7C test cycle)
face of the chocolate may be due to the smooth sugar when the concentration used was below 2.5%; above this
surface hindering the nucleation of fat crystals. Amor- concentration, the seeding promoted bloom. b BOB seeds
phous sugar could also strongly interact with fat and con- improved bloom resistance (32/20 7C and 38/20 7C test

cycle) when seed concentration was above 1% [95–98, 6.3 Storage conditions
177]. The high-temperature resistance of chocolate made
with BOB seeds was explained by the higher melting point Inhibition of storage bloom is maximal when chocolate is
of BOB (51.4 7C). Thus, the BOB seeds did not melt and stored at 18 7C or below, as well as without any tempera-
could act as seeds during the cooling. ture fluctuations [80, 178]. Chocolate can be stored frozen
for a very long time [179]. However, even though the ideal
storage conditions that prevent bloom are well known, it
6.2.2 Cooling is impossible to control the temperature when the choco-
late leaves the plant!
As already discussed, cooling that is too slow or too quick
can induce bloom. For example, rapid cooling produces
small cracks and pores on the chocolate surface, en- 7 Bloom theories
hancing bloom [79]. Rapid cooling may also promote for-
mation of unstable polymorphs in the regions that have Since the 50’s, several theories or explanations have been
cooled too quickly. Proper cooling of both chocolates proposed to understand and explain bloom formation [91,
and compound coatings is needed to protect against 99]. Naturally, these theories have changed as new data
early bloom formation. has been collected. Moreover, bloom theories often do
not take into account the whole complexity of the diverse
aspects of bloom formation; most describe bloom occur-
6.2.3 Warm treatment prior to storage ring during storage and cannot explain all the effects of
active components. Theories that relate bloom to phase
It has been found that a brief period of warming to 32– transition, eutectic effect, crystal demixion, and lipid
35 7C protects chocolate against bloom formation. Fol- migration are the most common.
lowing his earlier work, Kleinert [79] investigated the pos-
sibility of exposing chocolate to a brief warm temperature
hold to prevent bloom formation. A minimal “treatment” 7.1 Polymorphic transition
time of 80 min at 32–35 7C was sufficient to protect the
All chocolates that bloom during storage have lost their initial
chocolate against bloom for more than one year, although
bV form and the bloom crystals are in the bVI polymorph.
a similar hold at temperatures from 28 to 31 7C did not
This polymorphic transition, which is always observed dur-
prevent the chocolate from blooming. Minifie [175] also
ing chocolate bloom, has been the primary factor to explain
noted a similar treatment (32.2 7C for 2 h); however, he
bloom and would give rise to needle-like crystals on the sur-
described also a second treatment using lower tempera-
face corresponding to bloom. However, not all chocolates in
ture for a longer period of time. Treatment for 2 d at 26.7–
the bVI form have visual bloom [86, 100]. Recent evidence
29.4 7C for dark chocolate and 22.8–25 7C for milk choco-
also suggests that coatings where visual bloom is observed
late also inhibited bloom formation. However, this last
have undergone a polymorphic transition, although more
method decreased the final gloss. After warm treatment,
verification of this hypothesis is needed.
the chocolate was in the bVI form.
The polymorphic transition is certainly one of the most
Kleinert [79] suggested that warm treatment (32.2 7C for important factors in any bloom theory; however, it should
2 h) could permit unstable crystals (having a higher con- be considered as only one factor responsible for bloom.
centration of saturated TAG) to equilibrate with the sur-
rounding mass to obtain a homogenous TAG concentra-
tion in the CB crystals. The treatment may be compared 7.2 Eutectic effect
to the annealing used in the glass industry to eliminate
In this concept, bloom is explained as the consequence
any tension differences (responsible for very weak mate-
of a phase separation occurring between physically
rial). According to Minifie [175], this treatment provides a
incompatible TAG, which is often based on a two-compo-
smoother and tighter enrobing surface that could be then
nent phase diagram. It can occur either for TAG within a
compared to a molded surface. Moreover, this treatment
single fat or for TAG in mixed fats.
allowed transformation of the bV freshly made chocolate
into its more stable bVI form [176].
7.2.1 Single fat
A similar phenomenon is responsible for the bloom inhibi-
tion with the second method (2 d at 26.7–29.4 7C). The Whymper and Bradley [70] assumed that the highest-
unstable crystals re-melt and transform to the most stable melting point fraction of CB separates inevitably from the
bVI form, reducing the amount of unstable crystals that lowest melting fraction during cooling and storage, and
could transform during storage. then re-crystallizes as single fats to produce bloom.

Such a separation between low- and high-melting point Qualification and quantification of oil migration was high-
TAG has been observed during the early stages of crystal- lighted by Adenier et al. [78]. The liquid TAG in the center
lization. For example, the initial CB crystals formed had migrate from into the chocolate at the same time that the
higher concentrations of POP, POS and SOS as well as chocolate TAG migrate back to the center, but to a lesser
PE and PC [158, 180] under static conditions and higher extent. Moreover, the migration rate ceases once the
PSS, SSS and SOS concentration and a lower POS and equilibrium fat content has been achieved. Oil migration
POP concentration [181–183] under dynamic crystalliza- is an attempt to reach an equilibrium state of TAG concen-
tion conditions. The general concentration of glycolipids, trations between center and coating. Tab. 11 underlines
phospholipids, saturated FFA and DAG in the initial crys- the fatty acid composition of the different parts of a filled
tals formed was increased [184]. This heterogeneity of the chocolate, before and after fat migration.
initial crystals suggests a core seed with a high melting
point core composed of trisaturated TAG and minor com- Tab. 11. Relative proportion of fatty acids composition of
pounds. Becker [185] showed that two TAG families, each moiety of a filled chocolate, before and after migra-
POO1SOO1OOO and POS1SOS1POP, formed a stable tion [115].
solid near the CB melting point, but they tended to sepa-
Choco- Filling Choco- Filling Bloom
rate as temperature decreased (below 16 7C), leading to
late Initial late after after of filled
bloom. Unfortunately, this very interesting theory has Initial fat mi- migra- choco-
been contradicted by several authors [78, 91, 104]. gration tion late
C16 25 7.4 17.6 9.5 26.2

7.2.2 Different fats C18 34.2 5.2 22.6 6.4 30.1
C18:1 36.5 74.8 52.2 71.2 40.1
Eutectic incompatibilities between two different fats may C18:2 4.2 12.6 7.6 12.9 3.6
also explain bloom occurring with incompatible fat blends
(i.e., hard butter 1 CB or milk fat) [64, 186]. However, Wil-
liams et al. [38] showed that the eutectic extent (between Recent studies have highlighted very precisely the differ-
PKO and CB) did not necessarily correlate with bloom ences of migration as function of temperature by using
development. magnetic resonance imaging to follow liquid TAG [75,
188, 189]. At 19 7C, liquid fat stayed near the filling-
chocolate interface, with concentration increasing with
7.3 Crystal demixion time (migration is limited at this temperature). At 28 7C,
the liquid fat moved further and accumulated just below
From a general point of view, crystal demixion is pro-
the chocolate-air interface. This last observation sug-
moted by the liquid fraction of the fat that acts as solvent
gests that the migration mechanism is not only governed
for the high-melting TAG. This liquid fraction could reach
by a TAG concentration difference but also by structural
the surface due to cracks or porosity in the chocolate or
differences in the coatings. Similar results were obtained
coating piece, and then the most saturated TAG would
when the samples were storage up-side down, excluding
crystallize with the temperature decrease when the most
a mechanism based on gravitational forces. The authors
liquid part would draw back in the chocolate [78, 79, 113,
proposed that migration could be due to diffusion as well
187]. Crystal demixion is closely related to the liquid fat
as capillary attraction.
content of the chocolate or coating, which increases with
increasing temperature. Another reason for an increase in However, for both mechanisms, crystal demixion and oil
the liquid fat content is lipid migration from fat-based cen- migration, the main problem is the explanation of the driv-
ter into the chocolate. ing force, and how some TAG can crystallize on the sur-
face. Cousens and Wille [75] hypothesized a lower sur-
face free energy at chocolate surface than the oil’s.
7.4 Lipid migration
The nature of the surface and chocolate porosity may
Lipid migration occurs when a chocolate or coating is in either permit or prevent liquid fat from reaching the sur-
contact with a product having a high liquid oil content (i.e., face. For example, it is well known that any scratches on
peanut, biscuit, etc.). This oil migrates from the center into the surface enhance bloom. Adenier et al. [86] found that
the chocolate, depending on storage time, temperature, chocolate covered with aluminum foil was protected
center/chocolate ratio and fat content of chocolate and against bloom. This suggests that liquid fat reaches the
center [74]. The deleterious effect of liquid oil in chocolate surface by capillarity and then crystallizes to produce
or coatings has been known since 1925 [70]. bloom. Effectively, liquid oil could not reach the surface

when a pressure difference does not exist and, in this way, the polymorphic transition. Sugar and cocoa powder are
bloom would be inhibited. The only accurate work related the only components that remain in the inter-crystal
to porosity is from Loisel et al. [81]. They found a differ- space and appear as white spots on the surface. Similar
ence of volume porosity of 1% for normal chocolate and re-crystallization and rearrangement occurs eventually
4% for chocolate in the bVI form. However, the real struc- throughout the bulk of the chocolate.
ture and inter-connectivity of pores are still unknown.
8.2 Bloom due to over-tempered chocolate

8 Discussion
With over-tempered chocolate, where either too much
Numerous theories exist to explain bloom, but so far none seed has crystallized or the seed crystals are too large,
seems to cover or explain the entire range of blooms – bloom develops while the chocolate is solidifying. Bloom
plain chocolate, compound coatings, filled chocolate, is maximum at the end of chocolate solidification and
during the storage. Before proposing our final statement does not vary with time (although storage bloom can
about bloom, we discuss the different blooms classfied in occur over time as in any chocolate). Bloom appears as
four categories: a dull gray surface due only to light diffraction from large
CB crystals and not to the presence of pure fat crystal on
1. Bloom due to under-tempering or melting of tempered the surface. During cooling, the large and numerous CB
chocolate. crystals formed during tempering deplete the liquid fat in
2. Bloom due to over-tempering. their vicinity, creating a rough surface with cracks and
crevices. Incident light is diffracted on this rough surface
3. Bloom due to a problem of incompatible fats, whether (due to the crevices and large crystals), giving a dull, whit-
due to the initial fat composition or migration of an ish-gray appearance [190].
incompatible fat.
4. Bloom that occurs over time, or storage bloom.

8.3 Bloom due to a problem of incompatible fats
The first two types of bloom are specific to chocolate or fat migration
(made with CB), whereas the latter two mechanisms may
apply to any kind of chocolate or compound coating. All It is well known that certain fat blends (i.e., CB1CBS,
four bloom mechanisms are due to a stability problem of CBS 1 milk fat) tend to bloom quickly and easily. Based
fat crystals, but at different scales. At this point, storage on microscopic observations and fat compositional anal-
bloom of chocolate and compound coating may be com- ysis, it has been shown that bloom spots of a single fat
pared, even though there is some question as to whether (not the mixture of fats) are found on the chocolate or
the bloom mechanism is similar or not for these different coating surface, corresponding to a separation of the
fats. two incompatible fats (usually confirmed by the phase
diagrams). In such blends, the crystal network is un-
stable, TAG are mobile and the liquid fat content is high,
8.1 Bloom due to under-tempering or after which permits and enhances fat separation and re-crys-
melting (>35 7C) of chocolate tallization of individual fats.
Under-tempered chocolate or chocolate that has been Migration of liquid fat from a center into a chocolate or
accidentally melted and re-crystallized are products where coating occurs due to the concentration difference in spe-
fat crystallization is not controlled. Such crystallization cific TAG between the coating and center (the same driv-
gives rise to one of the less stable polymorphs (bIV). Bloom ing force as for any mass transfer situation). Diffusion of
then appears within a few days when the bIV–bV or bIV–bVI TAG, from center to coating and from coating to center,
transition occurs. This bloom has distinct characteristics occurs due to this concentration driving force. However,
corresponding to large white spots on the surface, which capillary forces related to the porosity of the chocolate
are mainly composed of sugar crystals and cocoa powder coating may also draw liquid TAG from center to coating.
and nearly devoid of fat. This phase separation between fat Once the liquid TAG from the center are absorbed into the
and dry matter has been explained as re-crystallization coating, the two fats mix according to their phase behav-
and mass transfer limitation [111]. Crystals of the most ior. Whether due to dilutional softening or a eutectic for-
stable polymorph (bVI) re-crystallize from the less stable mation, the solid fat content within the coating occurs as
forms within a few days. When several crystals are grow- some of the fat crystals in the coating dissolve in the liquid
ing in the same area, an inter-crystal space, devoid of TAG. The dilution of CB crystals leads to a softer coating
fat, is formed due to the volume contraction caused by with more liquid TAG with greater mobility that are more

likely to re-crystallize into a more stable polymorph, initial layer or coated with glaze (e.g., panned chocolate pieces)
at the surface, and appear as visible bloom. Once fat are quite resistant to bloom, likely because the liquid TAG
migration and softening occur, the bloom mechanism is can not cross to the surface.
similar to that which occurs in storage bloom (next sec-
The rate of migration of liquid TAG may be influenced by
tion).
numerous factors, including the hardness of the fat
(change in liquid fat with temperature), the particulate
8.4 Storage bloom structure (sugar, cocoa solids, milk solids, etc.), emulsifier
interactions and the porosity of the chocolate (cracks and
Bloom, on either chocolate or compound coating, that crevices providing access to the surface and capillary
occurs during storage (and cannot be explained by bad forces) [191]. Thus, increased porosity of the chocolate
tempering or strong fat incompatibility) is characterized due, for example, to crack and crevice formation from
by growth of small fat crystals on the surface (as well as cooling too quickly, results in immediate migration of
inside the chocolate after longer times). However two liquid fat to the surface and rapid onset of bloom.
main phenomena affect the chocolate during storage.
8.4.1.2 Re-crystallization
8.4.1 Phenomena observed during storage
In general, visual bloom is accompanied by a poly-
Two phenomena, fat migration and re-crystallization, morphic transition, from bV to bVI in bloomed chocolate
should be sufficient to explain bloom in almost all cases. and from b’ to b in many bloomed compound coatings
Although there may be some disagreement in the litera- (although suspected, this transition has not been verified
ture about the importance of each of these steps, it to occur in all cases yet). This polymorphic transition,
seems that both must occur to some extent (and perhaps which increases the stability of the fat, occurs naturally,
with varying degrees of importance in different situations) but it appears that “activating” factors like the liquid fat
for bloom to appear. content enhances the re-crystallization. This re-crystalli-
zation may appear in the TAG of the liquid fat and/or in
the remaining CB crystals.
8.4.1.1 Fat migration
The migration of liquid TAG is due to external forces on 8.4.1.2.1 Solvent re-crystallization
the chocolate or coating. Specifically, temperature fluc-
tuations, even very small ones, are sufficient to cause The high-melting TAG dissolved in the liquid fat content
changes in the amount of fat crystallized. Furthermore, may re-crystallize as temperature decreases (due to lower
temperature gradients within the chocolate (the surface solubility at the lower temperature). If the solubility is low,
sees higher temperature fluctuations, which are damp- the likelihood of re-crystallization is greater. Furthermore,
ened in the interior) lead to a driving force for liquid TAG the high-melting TAG dissolved in the liquid component of
to move to the surface. As temperature increases, the the fat re-crystallizes into a more stable polymorph (poly-
amount of liquid TAG increases as does the volume of morphic transition) and/or a more purified state.
the system (in reverse, there is a contraction as more fat
As suggested by Matsuda et al., [192], if the solubility of
crystallizes upon cooling). The liquid TAG are pushed (or
high-melting TAG in the system is high, bloom is less likely
pumped as some people say) through the chocolate to
to occur than if the solubility is low. Their results on bloom
the surface due to this dilation effect. When the tempera-
formation in cosmetic products made of stearic acid, oil and
ture decreases again, not all of the liquid fat is reabsorbed
wax clearly showed the relationship between the solubility
back into the chocolate matrix, leaving a “pool” of liquid
of the bloom forming compound (stearic acid in this case)
fat near the surface. One of the key points in bloom for-
and the liquid oil. In oils where the solubility of stearic acid
mation is the surface state and whether the liquid fat actu-
was high, no bloom occurred, whereas bloom was rapid
ally crosses to the surface. As long as the surface of the
when the solubility of stearic acid in the liquid oil was low.
chocolate or coating remains smooth, compact and free
of defects like scratches or crevices, the liquid fat does
not cross the surface, as seen in the NMR results of Gui- 8.4.1.2.2 Spontaneous re-crystallization
heneuf et al. [189], and bloom may be delayed. Once the
surface loses its impermeability, however, liquid fat easily The melting of some TAG would disorganize the structure
crosses to the exterior of the piece and re-crystallization of the remaining CB crystals and would result in a more
is inevitable. Chocolates that are covered with a package homogenous composition. The destabilization would en-

hance the re-crystallization. Moreover, if high-melting Once this first step is induced, the formation of a bVI crys-
point TAG are dissolved, this would decrease the energy tal might destabilize the surrounding area and promote
needed for the phase transition, since the high-melting additional crystallization of bVI. Moreover, this phase tran-
TAG increase the barrier energy for each polymorphic sition corresponds to a mass contraction, which directly
transition. affects the cohesion of the mass. The chocolate loses its
initial cohesion as empty spaces are created between
crystals. It can also lead either to bare sugar surface, or
8.4.2 Chocolate needle-like fat crystals (characteristic of the bVI poly-
morph). Each of these factors would be sufficient as
In chocolate, storage bloom covers the surface very uni- seeds for further crystallization. The concomitant pres-
formly and its composition is not substantially different ence of sites of crystallization and the increase of porosity
than the initial composition of the CB (even with filled (from 1 to 4%, permitting the liquid fat content to cross
chocolate). Adenier et al. (1993), for example, showed the surface), would permit a quick crystallization of most
that bloom had a similar composition as the liquid fraction of the liquid fat content.
obtained at 28 7C. A slight increase of C16:0 and C18:1
and slight decrease of C18:0 fatty acids were observed, This re-crystallization of chocolate mass (CB mass and
but the composition of bloom was not significantly differ- liquid fat content together) would explain the small differ-
ent from the CB composition. ence of composition between initial chocolate and bloom
composition. Effectively, based on the fatty acid com-
In this case, the polymorphic transition from bV to bVI is position variations between initial chocolate and bloom
always observed. During the early stages of storage (19.9% C18:1, 211.9% C18 and 14.8% C16), it is diffi-
bloom, the chocolate is in the bV polymorph [86]. As cult to explain that bloom would be only due to: (1) the
bloom is initiated and progresses through the early monounsaturated TAG coming from the liquid content of
stages, there is an increase in the amount of the more cocoa butter [115] (If such was the case we should have
stable bVI polymorph that can be measured by X-ray dif- also an increase of C18 corresponding to the C18:1 in-
fraction. However, scraping the bloom crystals off the sur- crease.). (2) the chocolate mass re-crystallization (com-
face for analysis reveals that the bloom crystals are all pri- position is not exactly similar between chocolate and
marily in the bVI form. As proposed before, this re-crystal- bloom).
lization could be due to the crystallization of the most
saturated TAG of the liquid fat content that crossed the The determination of the TAG composition of the initial
surface and/or by the polymorphic transition of the CB site of crystallization (during the first step of bloom forma-
crystals. It is a first step that initiates bloom by creating tion) would certainly yield interesting information about
site of crystallization. However, in order for visual bloom whether re-crystallization occurs preferentially in the
to be observed, re-crystallization must occur so that spiky liquid fat content or in the remaining CB crystals.
crystals emanate from the surface to interfere with light
reflection, giving the dull and whitish appearance. Fig. 9 summarizes the factors that either promote or inhib-
Furthermore, if re-crystallization could occur so that the it bloom development during storage of chocolate. The
crystals form, for example, in layers, as opposed to spiky primary factors discussed previously are contained within
crystals emanating from the surface, the chocolate would this diagram as either bloom activators or bloom inhibi-
remain without visual bloom despite the polymorphic tors. The main points related to the mechanism of bloom
transition of the fat. This is most likely what occurred in formation in chocolates are oil migration (with liquid oils
the study by Bricknell and Hartel (1997), where no visual dissolving high-melting TAG) due primarily to temperature
bloom was observed despite formation of the bVI poly- fluctuations, leading to re-crystallization of fat at the sur-
morph. Thus, the polymorphic transition accompanies face in a more stable polymorph and growing in the
bloom formation, but by itself is not sufficient to always proper orientation to scatter incident light.
cause the appearance of visual bloom.
Moreover, formation of crystals on the surface of choco- 8.4.3 Compound coatings

late would have to be easier than in the interior of the
chocolate. The energy needed to change the bV-air to Similar to chocolate, compound coating also develops a
bVI-air interface would be lower than that for the bVI/ storage bloom comprised of small fat crystals emanating
matter interface. Thus, the first transition would take from the surface. Since compound coatings can be made
place on the surface and subsequently move into the with three different class of fat, CBE, CBR and CBS, and
bulk of the chocolate. blends with different fats (CB, milk fat, etc.), storage

Fig. 9. Bloom mechanism for

chocolate.
bloom in coatings is more difficult to summarize. How- cases, bloomed compound coatings made with CBS
ever, most of the studies have focused on bloom occur- appear to still be in the b’ form, although this result is still
ring with CBS. in question and several recent studies suggest that the b
polymorph is present in bloomed coatings. Furthermore,
addition of milk fat enhances bloom in compound coat-
8.4.3.1 CBE ings, whereas it delays storage bloom in chocolate.
Another difference in storage bloom formation between
No studies relate problems of bloom occurring with CBE chocolate and compound coatings is the effect of storage
(except for synthesized CBE). However, CBE would be temperature. In chocolate, it is clear that storage at ele-
expected to have the same bloom behavior and mechan- vated temperatures and with larger temperature fluctua-
ism as chocolate because of the similarity in TAG compo- tions promotes bloom formation. However, in coatings,
sition with CB. storage bloom often seems to be promoted at tempera-
tures slightly below room temperature (about 18 7C) and
inhibited when storage temperatures are higher or fluctu-
8.4.3.2 CBR (non-lauric, hydrogenated or ating. For these reasons, the bloom mechanism for coat-
fractionated vegetable oil) ings is often considered to be different from that of choco-
late.
The few bloom studies published for CBR have been
related to the problems of fat incompatibility and not stor- In situations where a polymorphic change is associated
age bloom [6]. with bloom formation in compound coatings, the general
outline of bloom formation shown in Fig. 9 should apply in
this case as well. Essentially, the same processes can
8.4.3.3 CBS (lauric vegetable fats) explain the evidence for such bloom in compound coat-
ings, with the exception of the effects of milk fat and stor-
Numerous studies have reported bloom in coatings made age temperature.
with CBS. Some important differences have been found
compared to storage bloom in chocolate (with CB). It has If storage bloom in compound coatings occurs without
been reported that coatings made with CBS are generally a polymorphic transformation, a different mechanism is
more resistant to bloom than chocolate [66]. In some needed to explain this type of bloom. Hypothetically, the

re-crystallization of high-melting TAG could occur in the

same polymorph as the bulk of the coating; however, in
this case, growth of existing crystals would be favored
over formation of new ones. Perhaps the existing b’ crys-
tals at the surface simply get larger and this is sufficient to
disrupt reflection and give the appearance of bloom. The
visual appearance of bloom on compound coatings (lar-
ger, grainer spots) suggests that perhaps this is indeed
what happens. Further work is needed to document
Fig. 10. Different types of bloom as function of chocolate
whether bloom can occur in compound coatings without
or compound coatings.
the necessity of the polymorphic transition.
Regardless of whether bloom in compound coatings

occurs either with or without a polymorphic transition, – Storage bloom with polymorphic transition is charac-
the effects of milk fat and storage temperature still need teristic of chocolate. However it can affect also CC like
to be understood. Milk fat inhibits bloom in chocolate but CBE, and some CBS (hydrogenated PKO).
promotes bloom in lauric-based coatings. Perhaps the – Storage bloom without polymorphic transition has only
differences in chain length and degree of saturation be- been observed for some compound coatings, although
tween CB and PKO can explain their different behavior further work is needed verify that this is actually true.
with milk fat and thus, the different effects of milk fat on
bloom formation. Interestingly, milk fat and CB form a Many factors have been found to affect bloom in choco-
eutectic solid at when milk fat content reaches about lates and compound coatings. Some tend to accelerate
30%, whereas milk fat and modified PKO do not. How bloom formation, like oil migration from a coated center,
this phase mixing between the fats influences bloom for- the presence of incompatible fats and improper storage
mation is still unknown. temperatures. Some factors tend to inhibit bloom forma-
tion, like the use of milk fat in chocolate and proper stor-
In chocolate, bloom is promoted at elevated temperatures, age temperatures.
where SFC is reduced. However, in lauric-based coatings,
bloom is often promoted at about 18 7C and occurs more Despite the years of study of bloom, there are many
slowly at both higher and lower temperatures (although it is aspects of this phenomenon that have still eluded a com-
unknown if this general observation applies in all cases). plete understanding.
SFC curves are generally similar for modified PKO and
CB, although coatings made with hydrogenated PKO
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Fat Bloom in Chocolate and Compound Coating

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Eur. J. Lipid Sci. Technol. 106 (2004) 241–274 DOI 10.1002/ejlt.

Pierre Lonchampt Fat bloom in chocolate and compound coatings

Keywords: Bloom, chocolate, compound coatings, emulsifier, cocoa butter.

1 Introduction bloom problems is its plurality of shape and also of forma-

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Vaeck Duck Wille and Huygherbaert Lovegren Davis and

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C12 – – – – – POP{ 15.0 35.0 45.0 37.0 58.1 73.8 52.3

According to Timms [27], the most comprehensive

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The isosolid diagrams obtained with milk fat and CB

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Fig. 2. Isosolid phase diagram of mixtures of

Fig. 3. Isosolid phase diagram of mixtures of

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2.3.6 Cocoa butter substitutes (PKO-based 2.4 Emulsifiers

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Fig. 6. Isosolid phase diagrams of mixtures of

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Fig. 7. Isosolid phase diagrams of high-melting point

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4 Causes of bloom 4.1.1 Use of “incompatible” fats

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4.1.1.2 CBS and CBR with milk fat

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4.2.1.2 Under-tempering In filled chocolate, the temperature of the center is also

4.3.1 Storage temperature

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4.3.2 Temperature fluctuations

Fat bloom appears very quickly (less than 24 h) when

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5.2.2.1 Physical properties

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The polymorph found in chocolate and chocolate bloom

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Four basic ingredients can provide bloom resistance in

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At low water content, emulsifiers have been found to

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Prestine is a modified vegetable fat (European patent

An alternative method of tempering involves addition of

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C16 25 7.4 17.6 9.5 26.2

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8.2 Bloom due to over-tempered chocolate

4. Bloom that occurs over time, or storage bloom.

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Moreover, formation of crystals on the surface of choco- 8.4.3 Compound coatings

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Fig. 9. Bloom mechanism for