Effects of minor lipids on crystallization of milk fat‐cocoa butter blends and bloom formation in chocolate

Minor lipids, such as diacylglycerols, monoacylglycerols, cholesterol, and phospholipids play a key role in crystallization of fats. In this study, the effects of minor lipid components on crystallization of blends of cocoa butter (CB) with 10% milk fat or milk‐fat fractions, and on bloom formation of chocolate were investigated. Both removing the minor lipids from milk fat and doubling the level of minor lipids from milk fat resulted in longer nucleation onset time, slower crystallization rate, and rapid bloom development in chocolate. Removal of minor lipids resulted in the formation of irregular primary and secondary crystals with inclusions of liquid fat, whereas the crystals were spherical and uniform in shape in the presence of minor lipids. Minor lipids from milk fat, even at the low concentrations typically found in nature, affected the crystallization of milk fat‐CB blends, impacted the chocolate microstructure, and affected bloom development in chocolate.