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BLOOM INHIBITOR [1 record]

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Record 1 1999-04-29

English

Subject field(s)
  • Food Industries
CONT

Anti-bloom. Fat bloom is a common visual and textural defect in chocolate appearing as a grayish-white film on the surface of chocolate. Fat bloom may result from poor tempering, incompatible fats added to cocoa butter or incorrect cooling of tempered chocolate. Milkfat is a bloom inhibitor in chocolate and is commonly added to dark chocolate.

Key term(s)
  • anti-blooming agent

French

Domaine(s)
  • Industrie de l'alimentation
OBS

Le blanchiment du chocolat et des couvertures est un phénomène [...] dû à l'apparition visuelle de matière grasse différenciée à la surface, rendant le produit terne, gris ou blanc. En Amérique, c'est le fat bloom (floraison de graisse). Ce problème est préoccupant pour le fabricant, car ce phénomène déprécie les marchandises. Il est dû au développement des gros cristaux [...]

OBS

Les ingrédients PROCHOC à haute teneur en matière grasse libre agissent sur : - la rhéologie [...] - l'antiblanchiment.

Spanish

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© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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