Scientists use X-ray machine to produce chocolates in better quality

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LONDON: Scientists are now using X-ray machines to analyze chocolates so that manufacturers can produce chocolates of better quality.
German research center Deutsches Elektronen-Synchrotron, commonly known as DESY, conducted the latest study and investigated the structure of chocolate, most especially fat bloom, the unwanted white layer that sometimes forms on chocolate.
Fat blooms are not harmful, but their visual appearance makes them unattractive to customers. The white layer on chocolates can result in many customer complaints and cost a lot of money to a chocolate manufacturer.
Svenja Reinke, lead author of the study from the Hamburg University of Technology, said that very little is known or studied about the fat bloom on the chocolates.
Reinke explained that fat bloom usually can form on chocolates when liquid fats like cocoa butter travel to the surface of the chocolate and crystalize. This crystallization may occur as a result of the uncontrolled cooling of liquid chocolate. Ingredients like nougat or liquid fillings also accelerate fat bloom formation.
Fat blooming is more likely to happen when chocolates are stored for long and in high temperatures. Many people take the white color of the chocolate as a sign of spoiled or old chocolate.