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fatbloom [1 record]

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Alphabetical list of terms

Record 1 2006-03-17

English

Subject field(s)
  • Chocolate and Confectionery
  • Food Industries
DEF

The whitish appearance on the surface of chocolate that sometimes occurs on storage. It is due to a change in the form of the fat at the surface or to fat diffusing outward and being deposited on the surface.

CONT

Chocolate is susceptible to temperature, external odors and flavorings, air and light, moisture, and time. The fat and sugar it contains will absorb surrounding odors. Chocolate should be stored in a dry, odor-free place with good air circulation. Good storage practices help avoid decay, undesired features like fatbloom and sugarbloom, and help extend shelf life.

French

Domaine(s)
  • Confiserie et chocolaterie
  • Industrie de l'alimentation
CONT

Le chocolat peut subir deux accidents très différents qualifiés tous deux de «blanchiment», mais ayant [des] aspects distincts : A) Le blanchiment gras que les Anglo-Saxons qualifient de «fat bloom» [est] dû à l'apparition de matière grasse à la surface du chocolat le rendant terne, gris ou blanc [...] B) Le blanchiment cristallin. [Les] cristaux proviennent de la fusion partielle du sucre contenu dans le chocolat si celui-ci est maintenu en atmosphère humide.

Spanish

Campo(s) temático(s)
  • Productos de confitería y chocolatería
  • Industria alimentaria
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