Chocolate Bloom, SEM

Chocolate Bloom, SEM

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Credit: SCIMAT/SCIENCE PHOTO LIBRARY

Caption: The whitish discoloration on the surface of some chocolate confections stored for long periods of time under unfavorable conditions is called a bloom . Sugar bloom develops by sugar recrystallizing on the surface of chocolate due to moisture. Fat bloom consists of fat crystals developing from cocoa butter used to make chocolate, particularly if the chocolate is stored at an elevated temperature.. Both kinds of bloom differ in the appearance of the crystals. Enhanced SEM. Image width: 640 micrometers. Magnification: 156x if the image is printed 100 mm wide.

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Keywords: chocolate, chocolate bloom, chocolate blooms, cocoa, cocoa butter, color, crystal, enhanced, fat, fat bloom, fat blooms, magnified, micrograph, microscopic, scanning electron micrograph, scanning electron microscopy, sem

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