PARIS: Because chocolate develops what is called “fat bloom” at certain temperatures, Nestle and Hamburg University of Technology got the DESY synchrotron’s high brilliance X-ray source PETRA III on the case. The white layer that builds up on chocolate is actually harmless, but it can make the delicious edible food unattractive at times.
So, this fat bloom forms when the liquid fats, cocoa butter, migrate through the chocolate onto the surface and crystallize. According to Svenja Reinke, author of the project and from Hamburg University of Technology, the crystallization process occurs when liquid chocolate cools down in an uncontrolled manner.
However, Reinke also added that a quarter of the lipids contained in the chocolate are already in a liquid state. Certain liquid ingredients used to make chocolate can accelerate the formation of fat bloom on its surface.
So, fat blooming can be observed when chocolate is stored for long periods of time or stored in higher temperatures. Many times, the discoloration of chocolate such as fat bloom can be perceived as spoiled chocolate or old chocolate.
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