How Can Manufacturers Reduce Fat Bloom in Compound Chocolate?
What causes fat bloom in compound chocolate?
Fat bloom occurs when unstable fat crystals migrate to the surface, leaving a dull, whitish appearance. It’s often
triggered by poor crystallization control, storage temperature swings, or incompatible fat blends.
Why is fat bloom a major issue for manufacturers?
Fat bloom reduces gloss, compromises product appeal, and leads to consumer rejection. For manufacturers, this means higher returns, wasted inventory, and reduced profitability.
How does Ezential™ 2011 help reduce fat bloom?
Ezential 2011 stabilizes fat crystallization at the structural level. Its balanced emulsifier blend ensures uniform crystal formation, preventing migration and surface dullness.
Ezential 2011 is a functionally balanced specialty emulsifier blend, built on TGMS, Sorbitan Tristearate, and carefully selected co-emulsifiers, designed in precise proportions – The synergistic emulsifier architecture stabilizes the fat phase, ensures
uniform crystal formation, and supports efficient encapsulation of fats within the matrix without interfering with flavor release. This results in faster setting, improved stability, and consistent performance across processing and shelf life.
What additional benefits does Ezential 2011 bring to compound chocolate?
- Improved gloss and visual appeal
- Better snap and bite structure
- Stable processing during molding and enrobing
- Consistent product quality across shelf life
