What does Fat Bloom mean?

Created by Hendra Zhou, Modified on Mon, 13 Nov 2023 at 08:35 AM by Hendra Zhou

There are two types of bloom that can occur in chocolate products, namely:

Fat Bloom

Sugar Bloom

Fat Bloom is caused by the alteration of cocoa fat crystals in chocolate products. It is typically brought about by storage conditions that are either hot or subject to temperature fluctuations and the product's shelf life. Cocoa fat melts when exposed to high temperatures, then re-crystallizes, forming a white layer on the surface of the chocolate product.

On the other hand, Sugar Bloom occurs due to high humidity, leading to condensation on the surface of chocolate products, causing sugar to absorb and dissolve in water. As the humidity evaporates, sugar forms larger crystals and creates a white layer on the product's surface.

It's important to note that Fat Bloom is more common than Sugar Bloom in chocolate products.

For a more detailed explanation of Fat Bloom and Sugar Bloom in chocolate products, please click on the following link: 


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