Eugene Hammond and Susan Gedney, United Biscuits (UK) Ltd,
Group Technical, Lane End Road, Sands, High Wycombe, Bucks, HP12 4JX, UK
Dr. Eugene Hammond and Susan Gedney are research scientists based at United Biscuits Group Technical research laboratories in High Wycombe. Their article covers the following topics:
1. Introduction
2. Fat Crystallisation
3. Liquid Fat Migration
4. Bloom Types
5. Bloom Prevention
6. Conclusion
1. Introduction
Fat bloom is a common problem in the confectionery industry. It is most often seen on chocolate, but can also appear on the surface of biscuits. The problem can cause very significant product losses. This is not because there is a contamination or specific quality issue. It is mainly because the visual characteristics become unacceptable, due either to loss of gloss or to the appearance of a white "frosting" at the surface of the product. The white frosting (Figure 1) is sometimes mistaken for mould growth but quite definitely is not. It is a surface re-crystallisation of fat caused generally by migration.




Dosya Türü : doc

Dosya Şifresi :www.forumfood.net