Ripe (chocolate)

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Fat bloom on chocolate

Ripe is the name given to the spotty, soft, whitish to light gray coating on chocolate products (e.g. bars, figurines, pralines) that can arise as a result of incorrect storage. A distinction is made here between fat bloom and sugar bloom , which look similar at first glance, but have different causes. The layer neither reduces the taste of the product, nor is it harmful from a health point of view. Sugar or fat bloom is often confused with mold , but has nothing to do with it.

If the lecithin contained in the chocolate (used as an emulsifier ) is destroyed by the action of heat, the crystallization of fats and sugar is increased (fat and sugar bloom).

Fat bloom

Fat ripe on Easter egg with marzipan filling
Microscopic image of fat bloom

The fat bloom is formed by changing the crystal form of the fat contained in the product, which first changes the gloss on the surface and, as the fat accumulates on the surface, a white to greyish coating. Fat bloom is a major reason for complaints about chocolate.

There are two main reasons for fat bloom to appear. The first cause is also known as " cocoa butter exudation ". Cocoa butter can come in six different crystal forms. For chocolate production, the crystal shapes No. 5 and No. 6 are mainly of interest. The energetically most stable crystal form is number 6. In chocolate, form number 5 is required for crisp hardness, beautiful shine and tender melting on the tongue. The cocoa butter is finely distributed in the chocolate, but in this form it is only stable within a certain temperature range. If this temperature is exceeded, the fat slowly migrates to the surface. Here it recrystallizes again, with larger crystals with the energetically more favorable crystal form No. 6 being formed. Incorrect temperature control of the chocolate during the manufacturing process or incorrect storage can significantly increase the formation of fat bloom.

The second cause can arise if the chocolate or praline contains high-fat fillings (e.g. hazelnuts , nougat , cream fillings or marzipan ). The oils and fats diffuse from the filling through the chocolate on its surface. This is also the reason why such chocolate products are particularly sensitive to fat bloom. In addition to the type of filling, the speed of fat migration depends crucially on the ambient temperature and the type of chocolate.

The small fat crystals melt when heated to 35–36 ° C and the coating disappears. However, when it cools down, it forms again. The light-colored topping has no effect on smell or taste.

Sugar frost

The similar-looking sugar bloom ( sugar bloom or sugar frosting ) is created primarily through storage in environments with high humidity (> 75–80%). As a result of packaging that is permeable to water vapor, high air humidity and / or significant temperature differences, the chocolate products can fog up with moisture. This is particularly the case when they are brought from a very cold storage environment to a very warm and humid environment and condensation of air humidity occurs on the still cold surface. Sugar is loosened from the upper layers of the chocolate and, after the water has evaporated, crystallizes into an unsightly, gray coating that forms on the now rough, dull surface. In contrast to the fat bloom, the sugar bloom does not immediately disappear when heated to 36 ° C. It also feels rougher.

Ripe sugar is harmless to health and does not change the taste. However, since it is created under incorrect storage with the influence of moisture, it can be accompanied by microbial spoilage. Mold growth usually leads to a considerable deterioration in taste due to the enzymatic decomposition of the chocolate.

Individual evidence

  1. ↑ Pierre Hermé: Larousse chocolate. Christian-Verlag, Munich 2007, ISBN 978-3-88472-741-6 , p. 336.
  2. ↑ Mixing experiment with lecithin (PDF; 201 kB), University of Cologne - Institute for Chemistry and its Didactics. Retrieved July 6, 2019.
  3. ^ Ian M. Stewart, Ralph E. Timms: Fats for chocolate and confecionery. In: Kanes K. Rajah (Ed.): Fats in Food Technology. Sheffield Academic Press, 2002, ISBN 1-84127-225-6 , Section 5.4.5 Bloom and rancidity , p. 186 (English, limited preview in Google Book Search [accessed July 6, 2019]).
  4. ↑ Andreas Korn-Müller, The chemistry is right: Interesting facts from the realm of molecules . Rowohlt Digitalbuch, Reinbek 2012, ISBN 978-3-644-46721-7 , section Why does brown chocolate turn white? ( limited preview in Google Book Search [accessed July 6, 2019]).
  5. ^ Ian M. Stewart, Ralph E. Timms: Fats for chocolate and confecionery. In: Kanes K. Rajah (Ed.): Fats in Food Technology. Sheffield Academic Press, 2002, ISBN 1-84127-225-6 , Section 5.4.5 Bloom and rancidity , p. 187 (English, limited preview in Google Book Search [accessed July 6, 2019]).
  6. ^ Heinrich Fincke : Handbook of cocoa products . 2nd Edition. Springer, 1965, ISBN 978-3-642-49937-1 , section III. J. 21 b) Fettreif , p. 272 ( limited preview in Google Book Search [accessed July 5, 2019]).
  7. ↑ Storage of chocolate. In: theobroma-cacao.de . Retrieved July 5, 2019.
  8. ↑ Covering with couverture (envelope) (recipe). In: cuisine.at . Retrieved July 5, 2019.
  9. ↑ Fincke: Handbook of cocoa products. 2nd edition, Springer, 1965, Section III. J. 21 c) Zuckerreif , p. 278 ( limited preview in Google book search [accessed on July 5, 2019]).
  10. ↑ Fincke: Handbook of cocoa products. 2nd edition, Springer, 1965, Section III. J. 21 d) Microbiological spoilage of cocoa products , p. 278 ( limited preview in Google book search [accessed on July 5, 2019]).

literature

Manuals

  • Heinrich Fincke : Handbook of cocoa products . Ed .: Albrecht Fincke. 2nd completely revised edition. Springer, Berlin / Heidelberg / New York 1965, ISBN 978-3-642-49937-1 , section III. J. 21. Defects in cocoa products , p. 271–279 ( limited preview in Google Book search).
  • Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 , pp. 549 ( limited preview in Google Book search).

research

Web links

Commons : Fettreif  - collection of images, videos and audio files