文献类型：期刊文献

英文题名：Effects of tailoring sucrose particle size distribution and sucrose volume fraction on microstructure and fat bloom in chocolate model systems

作者：Jin, Jiayang[1,3];Shen, Linrong[1];Wang, Jiahui[1];Yang, Ling[1];Hartel, Richard W.[3];Zhao, Liming[1,2]

机构：[1]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Shanghai Collaborat Innovat Ctr Biomfg Technol, Shanghai 200237, Peoples R China;[3]Univ Wisconsin Madison, Dept Food Sci, Madison, WI 53706 USA

年份：2026

卷号：410

外文期刊名：JOURNAL OF FOOD ENGINEERING

收录：;EI(收录号：20255119740889);WOS:【SCI-EXPANDED(收录号:WOS:001647802800001)】；

基金：This work was sponsored by the Young Scientists Fund of the National Natural Science Foundation of China (32102003) , Shanghai Sailing Program (21YF1410200) , the Open Project Funding of the State Key Laboratory of Bioreactor Engineering, ECUST (ZDXM2019) , and the 111 Project (B18022) .

语种：英文

外文关键词：Chocolate; Fat bloom; Cocoa butter; DEM simulation; Particle interaction

摘要：In this study, a new bloom-reducing strategy was introduced by mixing coarse and fine sugar particles to tailor the particle size distribution (PSD) of chocolate model systems. To investigate the impact of sucrose PSD on bloom, chocolates were formulated with three sucrose mixtures of varying PSD at three volume fractions (15 %, 50 %, and 75 %) in the nonfat particle phase. Bloom formation was assessed by changes in whiteness index (Delta WI) and white area percentage (WA%), alongside polymorphic transition analysis. Both Delta WI and WA% increased significantly with time (P < 0.0001), confirming the time-dependent nature of fat bloom. Narrowing the PSD width and reducing the sucrose volume fraction significantly (P < 0.0001) decreased bloom intensity (Delta WI and WA%) during storage. Supporting results from sedimentation volume, Casson viscosity, and discrete element method (DEM) simulation further confirmed that the 2:1 coarse-to-fine sucrose ratio achieved denser packing, reducing fat migration and recrystallization, with the 2:1 ratio at 15 % sucrose volume fraction showing the best bloom resistance. These findings suggest that PSD-driven microstructural regulation via coarse-fine particle mixing effectively enhances chocolate's bloom resistance during storage.