抄録
The fat bloom of cocoa type coating made from hydrogenated palm kernel oil was studied by scanning electronmicroscope and differential scanning calorimeter.
The coating more easily developed the fat bloom when it was maintained at 20°C, than any other condition. The appearance of the bloom observed by electronmicroscope was different from the bloom of cocoa butter.
The melting range of the fat that was scraped off from bloomed surface was narrower than original fat, and content of lauric acid of the scraped fat was higher than the original. The mechanism of the fat bloom was also discussed.
