Chocolatey Issues- SOLVED
Fat Bloom Risks: When Lecithin IS NOT Enough
When Lecithin fails to control fat blooms, we know you need a more powerful plant-based emulsifier –?Sucrose Fatty Acid Esters.
Fat bloom is an indicator of shelf-life and preventing blooms are integral to producing quality chocolates.
Chocolate Application technologists know that fat blooms occur when the polymorphic crystal best β’??form of cocoa butter transit to a bloom β form.
The formation of fat blooms may be accelerated in chocolates with fillings and nougats.
Understanding Cocoa Butter science to?discover the reason?behind Ryoto Sugar Ester’s fat bloom reduction success.
The reason for the preferential benefit of Ryoto Sugar Esters on chocolate fat boom boils down to their likeness in composition to cocoa butter’s fatty acids.
Cocoa Butter is made of triglycerides derived from palmitic acid, stearic?acid, and oleic?acid.
Like stealth technology, Ryoto Sugar Esters have specially targeted grades comprising of all three cocoa butter substitutes in almost identical proportions, explaining the much higher efficacy in preventing fat bloom compared to other emulsifiers.
Certain grades of Ryoto Sugar Esters are specially designed with structures to “look” like cocoa butter, making their emulsifying power amplified, with the cocoa butter’s fatty acids inhibited from moving and transiting to the bloom form.
How?Ryoto Sugar Esters Act on Cocoa Butter in Chocolates
How about Fat Blooms In Chocolates Compounds (CBS, CBE, CBR) and Confectionery (Coatings)?
Compound chocolates are made of different types of fatty acid compositions from different plant oil components.
Their fat bloom risks can be reduced by using relevant grades of Ryoto Sugar Esters suited to the compound chocolates.
For lauric butter CBS chocolates, sucrose esters with lauric fatty acids are targeted towards improving their plasticity, fluidity, mouthfeel and preventing fat blooms.
Maintaining that smooth and polished look in your chocolates
Stabilizing fat and oils migration will improve shelf quality, and your consumers will not be exposed to fat bloom whitish patches of chocolates.
With Ryoto Sugar Esters preventing the movement of fats with lower melting points from migrating to the surface of the chocolates, your clients’ confectionery products will maintain their smooth, polished surfaces over time.
For white chocolates, mid-range HLB Ryoto Sugar Esters can maintain smoothness by reducing viscosity.
Another major wish list for chocolate or compound specialists is to?improve flavour release in the mouth.
Ryoto Sugar Esters enables even distribution of the cocoa butter fats in which flavours are released rapidly when coated in the mouth.
We hope this article addresses most of the common concerns involved in chocolate-related formulations. Stay-tuned to Halim Biotech for further updates!