New ingredient may reduce fat bloom in chocolate

By Karen Willmer

- Last updated on GMT

A new multi-mineral ingredient can improve fat bloom resistance in
chocolate, while boosting the mineral content of the products,
according to the manufacturer.

Marigot claims its Aquamin F can help reduce the problems caused by the powdery white film on chocolate, often left as a result of fluctuating temperatures during storage. Fat bloom is a consequence of changes in the fat structure of the substance and can be caused by inadequate cooling processes or the presence of soft fat centres in the chocolate. It frequently results in significant product losses for confectionary manufacturers as, although it does not affect the taste, the tell-tale sign of the bloom - a white frosting - is unacceptable to consumers. The product is an organic mineral ingredient from seaweed containing marine calcium and magnesium, as well as 74 other trace minerals, and is suitable for vegetarians and vegans, the company said. "With its high mineral content, Aquamin F can add value to confectionery products,"​ said Marigot's commercial manager David O'Leary. Marigot claims the product can be used to boost the mineral content of a variety of food and beverage products, without affecting the taste. Leatherhead foods recently carried out tests using Aquamin F in dark chocolate, and claims Aquamin F allowed the chocolate to retain a harder texture at 30 degrees for 24 hours. Another study indicated one per cent Aquamin F in the chocolate slowed the growth of bloom crystals in chocolate with a fat content of 33.6 per cent. Marigot develops natural mineral products for use in foods, nutraceuticals, dietary supplements and cosmetics.

Related topics: Ingredients, Chocolate

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