Raman spectroscopy of chocolate bloom
Siyu He, Dmitri V. Voronine
TL;DR
This paper uses Raman spectroscopy to analyze and identify the chemical signatures of bloom formation in white and dark chocolates, focusing on sugar and fat crystallization processes.
Contribution
It provides new spectroscopic insights into the polymorphic changes associated with chocolate bloom, distinguishing between sugar and fat types.
Findings
Identified spectroscopic signatures of sugar and fat bloom
Demonstrated polymorphic phase changes in chocolate
Enhanced understanding of bloom formation mechanisms
Abstract
Raman spectroscopy has been widely applied to the chemical analysis of food quality and, in particular, of chocolate. We perform Raman analysis of bloom formation in white and dark chocolates. We show evidence of sugar and fat bloom and investigate spectroscopic signatures of polymorphic changes in different phases.
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Taxonomy
TopicsFood Chemistry and Fat Analysis