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1995
Journal Article
Title
Fettreif. Probleme, Ursachen, neuere Ergebnisse. Teil 2
Other Title
Fat bloom. Problems, origin, new results. Part 2
Abstract
There are four main mechanisms of bloom formation in chocolate: post crystallization effects in the fat phase, fractionation, migration of vegetable oils into chocolate coating and polymorphic transformation of cocoa butter crystals.