The effect of various substances on the blooming of chocolate

Abstract
Summary. The effects of many edible substances and pure chemicals on chocolate have been studied in relation to the prevention of chocolate blooming. Bile acids, cholesterol, other sterols and choline promoted the blooming of chocolate. Tripalmitin, added in good dispersion, made chocolate very resistant to fat bloom and chocolate had a high gloss. Hydrogenated fats made very difficult temperable chocolate and it had a waxy taste. Only Delft 37 and some Edelfette improved the resistance of chocolate, but they made it waxy. Butylated hydroxyanisole (BHA) has undesirable effects.Anhydrous glucose added at the rate of 15‐20% of the weight of chocolate increased the resistance. Other sugars were either inert or diminished the resistance. Glycerol had a strikingly unfavourable effect on both quality and resistance. Amino acids did not exhibit any special influence on chocolate. Chemical additives and biological treatment also influenced the blooming of milk chocolate. Unusually long bloom crystals were produced on the surface of milk chocolate on special occasions.

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