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In this study, a new bloom-reducing approach, modifying the surface of crystalline sugar was introduced and confirmed through two methods (circularity and Casson viscosity). Targeting the effects of sucrose shape on bloom, model chocolates were formulated with 2 sucrose surfaces (before and after modification) at 3 sucrose volume fractions (0.15, 0.50, and 0.75) in the nonfat particle phase. Bloom was evaluated by changes in whiteness index (ΔWI) and white area percentage (WA%), accompanied by polymorphic transition evaluations. Surface morphology during storage was also evaluated by scanning electron microscopy (SEM) to quantify surface roughness and porosity. Bloom and SEM results both showed similar trends: smoothing sucrose particle surface as well as reducing sucrose fraction volume significantly reduced bloom and surface morphological (roughness and porosity) change, indicating that sucrose surface modification may have a significant impact on the particulate microstructures in chocolate thus impeding bloom formation during storage. [Display omitted] • First quantitative study of effect of sucrose surface roundness on chocolate bloom. • A local region labeling image processing strategy was first introduced to chocolate systems. • Bloom was significant reduced by the sucrose modification process. • Chocolate with modified sucrose displayed reduced surface roughness and porosity. [ABSTRACT FROM AUTHOR]

To investigate the effects of phospholipids (PLs) in chocolate, model systems were designed by adding 0.3%, 0.5%, and 0.8% (w/w) phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylserine (PS) to the control system (0.0% PL). Bloom behaviors were quantified by changes in whiteness index (ΔWI), white area percentage (WA%) and surface morphology over 28-day accelerated storage. Bloom was significantly retarded in all PL systems (p < 0.0001), especially showing almost no visual bloom in PE and PS systems during 28-day storage: ΔWI was reduced to below 1.5 (16.97 for the control) and WA% was reduced to below 10% (99.47% for the control). This reduction in bloom was further confirmed by low surface roughness and porosity. Particle interactions (quantified by Casson viscosity and sedimentation volume) were significantly reduced (p < 0.0001) and amount of crystallization (quantified by differential scanning calorimetry and oscillatory rheology) were significantly increased in all PL systems (p < 0.05). These results suggest that PLs can improve the microstructural stability of the nonfat particle phase and the crystalline fat phase, thereby reducing fat migration and preventing bloom formation. [Display omitted] • First report of anti-bloom effects from phosphatidylethanolamine (PE) and phosphatidylserine (PS) on chocolate models. • Bloom attributes significantly reduced by PE and PS (ΔWI < 1.5; WA% < 10%) after 28-day storage, compared to the control. • Crystallization rate and extent in model chocolates increased significantly by phospholipids, shown by oscillatory rheology. • Bloom correlated strongly with particle interaction and crystallization kinetics in chocolate models. • Reduced surface roughness and porosity in PE and PS chocolates confirmed the role of fat migration and recrystallization in bloom. [ABSTRACT FROM AUTHOR]