Fat bloom is a well-known problem within the chocolate industry. It is also occurring in bakery applications resulting in a white colored surface on biscuits. The typical white color is caused by surface re-crystallization of certain fats, usually resulting from migration of specific triglycerides.

 

Unimills has successfully developed new bloom stable fats for use in biscuits. The fats have bloom stability specifications that are as close as possible to dairy butterfat. Unimills introduced several alternatives free of hardened components, low in saturated fatty acids and high in unsaturated fatty acids. Back