Summary The composition of the fat which has bloomed in chocolate has been investigated. There is evidence that the type of center which is coated with chocolate has no effect upon the fatty‐acid composition of the bloom fat. The rate of blooming however was found to be affected by the center. The theory that the oils in coated nuts migrate to the chocolate surface to cause fat bloom has been disproved. Comparison of the fatty acids present in the bloom fat with respect to the coating fat show a decrease in the unsaturated acids and an increase in the saturated acids. There is evidence that hydroxyl containing oxidation products of the fatty materials in the chocolate are not present in the migrated fat.
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Cerbulis et al. (1957) studied this question.
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