Abstract Particle size effect on fat bloom formation in chocolate was studied. Model chocolates with 68% (w/w) sand particles of varying particle size distributions (D90 of 18.7, 29.3, 41.4 and 51.1 μm) were produced and stored under cycling temperatures of 20 °C (7 h) and 29 °C (17 h). Fat bloom formation was evaluated by the change of surface whiteness during 60 days’ storage, whilst the associated changes of melting temperatures were determined using Differential Scanning Calorimetry. The melting temperatures increased significantly (P

中文翻译：

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脱脂颗粒网络对模型巧克力中脂肪霜发育的影响

摘要 研究了粒度对巧克力脂肪霜形成的影响。在 20 °C (7 h) 和 29 °C (17 H）。通过 60 天储存期间表面白度的变化来评估脂肪霜的形成，同时使用差示扫描量热法确定熔化温度的相关变化。熔化温度显着升高（P