To investigate the effects of particulates on fat bloom in chocolate, model systems were formulated with 50% nonfat particles and 50% cocoa butter on a mass basis, where cocoa powder was gradually replaced by sugar particles (sucrose, maltitol, corn syrup solids [CSS], and polydextrose [PD]). Bloom extents were investigated in three ways: the change in whiteness index (ΔWI), white area percentage, and visual bloom level. All three bloom evaluation methods showed similar trends, although the methods were more sensitive under different conditions. Bloom extents in sucrose model systems were the highest compared to the other three sugar types, whether crystalline or amorphous. Increasing sucrose crystal levels significantly promoted bloom, whether with or without 0.5% lecithin. Adding 0.5% lecithin significantly reduced bloom extents in all model systems except for the system with CSS. The effects of sugars and lecithin might be due to the difference in the interactions between sugar particles, cocoa powder, and lecithin in the chocolate matrix, as supported by the contact angle and tensiometry results.

中文翻译：

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巧克力模型系统中加速的脂肪起霜：用糖颗粒代替可可粉和卵磷脂的作用

为了研究微粒对巧克力中脂肪大量散布的影响，模型系统采用质量百分比为50％的脱脂颗粒和50％可可脂配制而成，可可粉逐渐被糖颗粒（蔗糖，麦芽糖醇，玉米糖浆固体[CSS ]和聚葡萄糖[PD]）。用三种方法研究了起霜程度：白度指数（ΔWI），白色面积百分比和视觉起霜水平的变化。尽管三种方法在不同条件下均较敏感，但所有三种方法均显示出相似的趋势。与其他三种糖类型（结晶或无定形）相比，蔗糖模型系统中的布卢姆程度最高。无论有无0.5％的卵磷脂，蔗糖晶体水平的增加都显着促进了开花。加0。除带有CSS的系统外，所有模型系统中5％的卵磷脂均显着降低了光晕程度。糖和卵磷脂的作用可能是由于接触角和张力测定法的结果支持了巧克力基质中糖颗粒，可可粉和卵磷脂之间相互作用的差异。