Effects of Surface Modification of Sucrose Particles on Chocolate Morphology and Fat Bloom During Storage

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.