Process for retarding fat bloom in fat-based confectionery masses

摘要

Fat-based confectionery masses, e.g. chocolate confectionery products, in which the fat can exist as a beta polymorph are treated to retard bloom formation by undercooling the composition by at least about 3 DEG C and subjecting the composition to pulses of ultrasonic energy in amounts sufficient to generate stable crystals of the desirable beta polymorph. Typical products contain cocoa butter and, in some embodiments, milk fat, and stable beta polymorphs are generated by application of ultrasonication. The method is less sensitive to process deviations than other methods, and products so treated exhibit optimal shrinkage, gloss, and snap.