Scientists X-Rayed Chocolate To Figure Out The Reason Behind That White Film
We all hate it when we have to throw away our secretly stashed chocolates when it gets that weird white film, right? Well scientists have done X-Rays to find the main cause of that whitish layer over our sweets.
German scientists have found the underlying cause behind ‘fat blooming’, yes that is what it’s called. The white stuff that appears on top of our chocolates mysteriously is not a poison, it’s rather edible and made up of fats. When the liquid fats already present in a bar reach the surface, they crystallize and form the fat bloom.
Researchers from Nestlé and German research center DESY used PETRA III to X-Ray the process in real-time. It is a high-powered machine and captures high quality X-Rays.
Stephan Roth says in a statement that for the first time they have been able to study the process in real time.
For the first time, we have been able to track in detail the dynamic mechanisms that lead to the creation of fat bloom. The method used is known as small-angle X-ray scattering and is precisely adapted to real-time investigations of this kind, and to observing the structural changes caused by the moving lipids.
So what exactly the researchers did? First they mixed all dry (refined and crushed) ingredients required for making chocolate namely cocoa butter, milk powder, sugar and cocoa and gave it a powder form. Then they added sunflower oil and within seconds, it mixed and hid inside the tiniest of pores. After few hours, the oil came back and the fats rushed towards the surface.
Researchers suggested that this process cannot be stopped but it can be slowed if stored below 18 degrees. This has become a major problem for the entire chocolate industry and they must figure out a way around it.