Effect of nut oil migration on polymorphic transformation in a model system

Fat migration in confectionery products can lead to significant deterioration in quality. This occurs not only through loss in texture contrast between chocolate and filling but also through the appearance of fat bloom on the surface of the chocolate. This latter aspect is often, although not exclusively, linked to the transformation of the cocoa butter βV phase into βVI. In this study, the influence of hazelnut oil on the polymorphic transformation of cocoa butter has been determined, showing that even small additions (1%) of nut oil can have a significant impact on the rate of transformation. Additionally, use of a model system has shown that polymorphic transformation in cocoa butter is linked to the degree of migration of nut oil from a filling. Portions of the cocoa butter close to the filling experience both greater degrees of migration and faster transformation.