LWT - Food Science and Technology 88 (2018) 87e94

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LWT - Food Science and Technology

journal homepage: www.elsevier.com/locate/lwt

Anti-blooming effect of maltitol and tagatose as sugar substitutes for

chocolate making
Yang-Ju Son a, f, Soo-Young Choi b, Kyung-Mi Yoo c, Ki-Won Lee d, Sun-Mee Lee e,
In-Kyeong Hwang a, Suna Kim f, *
a
Department of Food and Nutrition, Seoul National University, Seoul 08826, Republic of Korea
b
Sempio, Seoul 04557, Republic of Korea
c
Department of Food and Nutrition, SoongEui Women's University, Seoul 04628, Republic of Korea
d
WCU Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
e
Department of Food and Nutrition, Daejeon University, Daejeon 34520, Republic of Korea
f
Department of Home Economics, College of Natural Science, Korea National Open University, Seoul 03087, Republic of Korea

a r t i c l e i n f o a b s t r a c t

Article history: This study was conducted to analyze the blooming characteristics of chocolates containing maltitol and
Received 29 April 2017 tagatose (D-tagatose) as alternative sweeteners in terms of their physical and sensory properties to
Received in revised form determine the blooming progress of each chocolate and its typical characteristics. In the X-ray diffraction
12 September 2017
analysis, tagatose-added chocolate showed the slowest change in fat crystal formation. In the analysis of
Accepted 13 September 2017
Available online 17 September 2017
the surface characteristics of chocolates, the number of white fat crystals, the Hunter scale values, and
the whiteness index increased as blooming proceeded. In the results of the sensory evaluation the bloom
area, bloom color, crumbliness, grittiness, bitterness of taste, and powderiness of after-feel increased, but
Keywords:
Blooming
hardness, chewiness, sweetness of taste, overall flavor intensity, and cocoa flavor decreased as blooming
Chocolate proceeded (p < 0.05). The overall results indicated that tagatose-added chocolate showed the lowest
Tagatose blooming progress. These results presented basic information regarding making chocolate with anti-
Maltitol diabetic sweeteners that have good stability for bloom formation.
Fat crystal © 2017 Elsevier Ltd. All rights reserved.

1. Introduction sugar, improper storage can cause blooming phenomenon, which is

Chocolate is the one of most popular foods worldwide. Recently,
as the bioactive function of chocolate is discovered, its demand and
distribution is on the increase in line with the well-being trend (Yu,
Kim, Rho, Sohn, & Cha, 2007). Accordingly, storage of chocolate
becomes more important after production until it reaches the
consumer. A typical method to enhance storage stability of choc-
olate is tempering, which is a process to adjust the crystallization of
cocoa butter into a desirable form in physical and sensory terms. If
chocolate is heated over 50
C to melt all fat crystals and lowered to
a temperature of 26e28
C, a or b’ type fat crystals are made, which
can achieve nucleation even with low energy. If the temperature is
raised back again to 31e32
C, the unstable crystals disappear and
the most desirable form, bⅤ, becomes dominant (Lonchampt &
Hartel, 2006). As finished chocolate products which completed
the tempering process retain relatively high amounts of fat and
* Corresponding author.
E-mail address: ksuna7@knou.ac.kr (S. Kim).
blurring of surface with white spots (Frazier & Hartel, 2012).
Though the reason has not been clearly identified, it is generally
known as a phenomenon of having thin grayish white film or white
spots on the surface of chocolate due to crystallization problems
from improper tempering or the expansion of fat generated from
the chocolate structure, depending on the storage temperature and
humidity condition (Kim, 2013). Even if the blooming phenomenon
is known to be harmless to human body, it is regarded as the
greatest defect in the modern chocolate industry by giving rise to
changes in surface and fat crystal structures (Afoakwa, Paterson,
Fowler, & Vieira, 2009).
As cacao has strong bitter taste, making chocolate with cacao
requires the use of sweeteners. Though sugar has been mainly used
in chocolates so far, the excessive intake of sugars could rise risk of
some diseases such as tooth cavities, diabetes, and obesity by the
side effect (Kim & Chun, 2000; Kim, 2013; Moon & Jang, 2004;
Song, Lee, & Kim, 2004). Hence, there have been increasingly
frequent attempts to replace sugar with other alternative sweet-
eners. The application of these sweeteners, however, requires

https://doi.org/10.1016/j.lwt.2017.09.018
0023-6438/© 2017 Elsevier Ltd. All rights reserved.
88 Y.-J. Son et al. / LWT - Food Science and Technology 88 (2018) 87e94
review on the physical, chemical and sensory properties of finished
products (Ryu, Kim, Lee, Son, & Surh, 2012). Maltitol is a non-
carcinogenic alternative sweetener with 90% of the sweetness
and 50% of the calories of sugar as a disaccharide sugar alcohol,
which is made from a a-1,4 glycosidic bond between glucose and
sorbitol (Washburn & Christensen, 2012). Since it has a heat-
resisting property which does not decompose over 200
C, strong
flavor consistency, and a decay-preventing effect as it is not fer-
mented by microorganisms that forms tooth plaque (Kim, 2013), it
is widely used in the production of sugarless candies, chocolates
and ice creams (Washburn & Christensen, 2012). Tagatose (D-
tagatose) is a natural ketohexose and a reducing sugar, which is an
isomer of D-galactose and D-arabinose. It is also known as a func-
tional sweetener, since it has intestinal regulation function and
reduces blood sugar by improving the symptoms of type-2 dia-
betes. Its sweetness is known to be 92% that of sugar and has a
sweet taste that is the most similar to sugar among existing
sweeteners and is widely used as an enhancer, texturizer, and
stabilizer (Shourideh, Taslimi, Azizi, & Mohammadifar, 2012).
There is a lack of studies on the quality of chocolates made with
these alternative sweeteners and on the differences in physical
properties when the blooming phenomenon is induced. In partic-
ular, studies on products using tagatose are highly required as it is
new alternative sweetener. Therefore, the purpose of this study was
to analyze physical and sensory properties of chocolates made with
sugar or maltitol and tagatose as alternative sweeteners by
inducing blooming. Based on this approach, we attempted to reveal
differences in the resistance against blooming and typical sensory
properties of each chocolate.
2. Materials and methods
2.1. Materials for experiment and manufacturing of samples
To make chocolates, Ghanaian Forastero cacao beans harvested
in 2014, white sugar (CJ, Incheon, Korea), tagatose (NuNaturals,
Eugene, OR, USA), maltitol (Roquette, Shanghai, China), cocoa
butter (ECC NV, Malle, Belgium), and emulsifier (SOLAE LLC, St.
Louis, MO, USA) were used. Cacao beans were roasted for 25 min at
200
C, then cooled, and their inside and outside skins were
eliminated and crushed with a nib separator (THNP-10, Taehwan,
Paju, Korea). Then, using a mixer (TOUCH&GO 2, Vitamix, Cleve-
land, OH, USA), they were more finely crushed into less than
200 mm to be used as cacao nib. Three kinds of sweeteners (sugar,
maltitol, tagatose), cocoa butter, and emulsifier (lecithin) were
added in a predetermined ratio to the cacao nib (Table 1). Sweet-
eners were mixed considering relative sweetness, so that the
sweetness of final products was identical. The mixture was made
into couverture by conching it at a speed of 60 rpm for 48 h at 50
C
Table 1
Ratio of ingredients for making chocolate products.
Ingredients (Unit: g)
SCa(1)b MC(0.9)
Cacao nib 44.91 44.91
Cocoa butter 10.78 10.78
Sweetenerc 43.81 48.68
Lecithin 0.52 0.52
Total 100.02 104.89
a
SC: sugar-added chocolate, MC: maltitol-added chocolate, TC: tagatose-added
chocolate.
b
Numbers mean relative sweetness based on sugar.
c
Amounts of sweeteners of each group was adjusted to present same sweet in-
tensity refer to their relative sweetness indices.
using a conche (THCM-02, Taehwan, Paju, Korea). Couverture was
put in a 3 L airtight container (LOCK&LOCK, Asan, Korea) and stored
at 4
C for one week. Then, it was tempered in the order of 50
C,
then 27
C, then 31
C, and 20 g of couverture was poured in a 1-
inch cube frame, which were then cooled at room temperature and
finally made into chocolates. The chocolates were double-sealed
with foil and stored in incubators (VB-150B, Vision Biotech,
Incheon, Korea) set at 18
C and 30
C for the experiment. Condi-
tions to induce blooming phenomenon were established by
partially modifying those of preceding studies (Ali, Selamat, Che
Man, & Suria, 2001). Blooming-inducing cycles were set at one-
day intervals (18 h in 18
C, 6 h in 30
C) and the cycles were
repeated 10, 20, and 30 times on the samples, which were then
stored at 15
C. The 0 time sample was the one without inducing
blooming. In the results of the experiment, samples which under-
went these processes were named depending on the sweeteners
used (S-sugar, M-maltitol, and T-tagatose) and the numbers of cy-
cles were added after them.
2.2. Analysis on fat crystals using X-ray diffraction (XRD)
To look into construction of the polymorphic fat crystals which
compose chocolate, X-ray diffraction was conducted using powder
X-ray diffractometry (powder X-ray diffractometry D8 Advance,
Bruker, Karlsruhe, Germany) (l ¼ 1.54 Å) and detailed conditions
were applied by modifying the method of a preceding study (Hodge
& Rousseau, 2002). To prevent interruption by sweetener crystals,
removal of sugar was conducted (Cebular & Ziegleder, 1993). To
prevent the structure of fat crystals from being transformed,
chocolate was stored at 4
C for 2 h and was cut to be less than
0.5 mm in size, and put into 500 mL of purified water at 4
C. Then it
was left at 180 rpm for 4 h, filtered with filter paper (Whatman
No.1) and dried for 12 h. Afterward, experimental results were
acquired by using an X-ray (Cu-K ray) in the range of 3e30
2q at
25
C, and crystal forms were judged by referring to existing
analyzed values on typical fat crystal forms.
2.3. Surface analysis using stereoscopic microscope and field
emission scanning electron microscope (FE-SEM)
Overall surfaces of the samples were observed by the using re-
flected light of a stereoscopic microscope (Stereomicroscope stemi-
DV4, Carl Zeiss, Oberkochen, Germany). Magnification was 8, and
in order to facilitate analysis of all photos, a 100 mm standard rod
was inserted. In addition, to observe the fine surface structure, a
field emission scanning electron microscope (Field Emission
Scanning Electron Microscope SUPRA 55 VP, Carl Zeiss, Oberko-
chen, Germany) was used. Chocolate samples were cut into the size
of 5  5  2 mm, attached and fixed on a stub with carbon tape,
plated with platinum for 150 s by using a coater (Sputter coater
BAL-TEC/SCD 005, BAL-TEC AG, Balzers, Liechtenstein), and
observed. The accelerating voltage was 2 kV and the magnification
was 250.
2.4. Color index and whiteness index
TC(0.92)
44.91 Color index of the surface of each sample was measured 3 times
10.78 by using a colorimeter (CM-5, Konica Minolta, Tokyo, Japan) set at
47.62 F ¼ 8 mm. Color space was marked as the average value of Hunter's
0.52
color system (Youn & Lee, 2012). The D65 illuminant was used and
103.83
observer angle was 10
. A standard whiteboard used was L ¼ 97.04,
a ¼ 0.09, b ¼ 0.24. Meanwhile whiteness index (WI), which is an
index used to confirm the degree of progress of the blooming
phenomenon, was calculated by referring to the equation (Lohman
& Hartel, 1994).
 Y.-J. Son et al. / LWT - Food Science and Technology 88 (2018) 87e94
WI ¼ 100[(100L)2 þ a2 þ b2]1/2
2.5. Instrumental texture analysis
Instrumental texture properties of chocolates were measured
with texture analyzer (TA/XT2, Stable micro system, Surrey, UK). As
texture parameters of chocolates, the hardness of samples was
determined by conducting puncture tests (Afoakwa et al., 2009).
The needle P/2 probe was installed on instrument, and program
was set probe to penetrate samples up to 50% of their heights. The
pre-test speed (1.0 mm/s), sample test speed (2.0 mm/s), post-test
speed (10.0 mm/s), and contact force (5 g) were set for analysis.
2.6. Sensory evaluation
The panelists for this study were 15 members of the college of
Food and Nutrition in Seoul National University, who were trained
prior to the sensory study. Sensory training was conducted on 12
test personnel for a total of 4 days over 2 weeks, and sensory tests
were repeatedly conducted for 3 days. Data from preceding studies
(Bui & Coad, 2014; Leite, Bispo, & Santana, 2013) and terms
voluntarily expressed by test personnel were collected to be used as
terms for chocolate flavors. 12 sensory terms, two terms correspond
to outer appearance (bloomed area, bloomed color), five terms for
texture (hardness, crumbliness, chewiness, grittiness, melting
time), two terms for taste (bitter taste, sweet taste), two terms for
flavor (overall flavor, cocoa flavor), and one term corresponds to
aftertaste (powdery), were finally chosen by panelists. Quantitative
descriptive analysis (QDA) based on a 15 cm line scale was con-
ducted on 12 chocolates with 3 sweeteners and 4 blooming-
inducing periods.
2.7. Statistical treatment
All experiments in this study were conducted three times, and
the SPSS program (Statistics Package for Social Science, Ver.20.0)
was used for statistical analysis. To analyze the difference in the
averages of samples, One-way ANOVA (One-way analysis of vari-
ance) was conducted, and when there was significant difference,
post hoc test was conducted with Duncan's multiple-range tests at
the level of p < 0.05. Pearson's correlation tests were also con-
ducted with SPSS.
3. Results and discussion
3.1. Change in distribution of fat crystals
Cocoa butter is a major ingredient of chocolate, which takes up
over 30% of its weight and is also an essential factor deciding the
sensory and physical properties (Sonwai & Rousseau, 2006). Cocoa
butter, which is a molecular bond of neutral fat, can exist in 6 forms
(Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅴ, Ⅵ) with different melting points. X-ray diffraction
(XRD) can determine the change in the distribution of fat crystals
(Bricknell & Hartel, 1998). As a result of the XRD analysis on fat
crystals in chocolates with different sweeteners are shown in Fig. 1.
As the result of the analysis, M0, S0, T0, and T10 had mainly Ⅴ-type,
M20, T20, and S10 had mixture of Ⅴ type and Ⅵ-type, while the rest
were composed of Ⅵ-type fat crystals. Since Ⅴ-type crystals is most
desirable form in chocolates because it shows the most stable
shapes at room temperature, and easily liquefies at body temper-
ature with a snap property (the sound and appearance with which
a chocolate is crisply broken, which is perceived as a good quality
by consumers). In contrast, the Ⅵ-type, the typical blooming form
89
(1) (James & Smith, 2009) which is created by the conversion of
Ⅴ-type, could represent bad characteristics to consumers. Consid-
ering all these, the S group had the fastest conversion from Ⅴ-type
to Ⅵ-type, followed by the M group and the T group. Though there
was no big difference between the T group and the M group, the S
group was the fastest and most distinct in the conversion to Ⅵ-type
at the final stage as well.
3.2. Changes on surfaces of chocolates by the blooming
phenomenon
To observe the change of surface by the blooming phenomenon
of chocolates with different sweeteners, the results of imaging by
using stereoscopic microscope and FE-SEM are presented in Fig. 2
and Fig. 3. The blooming phenomenon is a loss of luster and gray-
ing of the surface, which occurs when chocolate is exposed to high
temperature, and it occurs when fat crystals over the size of 5 mm
are pushed out of the surface of chocolate and solidify, distracting
light (Briones & Aguilera, 2005). As the result of the analysis of the
images, regardless of the kind of added sweeteners, it was observed
that with the progress of the blooming phenomenon the brown
color of the surface becomes lighter and areas of white fat crystals
increased which were melted and solidified. All comparison groups
(M0, S0, T0) had dark brown colors and no difference was observed
among them. All sugar-added groups, except S0, had more pro-
gressed blooming phenomenon than the maltitol-added and
tagatose-added groups, and had more fat crystals on the surface.
In the experiment in which the surfaces of chocolates were
observed with FE-SEM, in the early stages of induced blooming (10
times), the surfaces were cleaner than comparison groups, which is
deemed to be caused by liquid-state film flowing out and covering
the surface. From 20 times of blooming, small fat globules at the
surface turned white, because with the progression of blooming, fat
crystals grew into large needle-like crystals which are observed as a
rough surface (Rousseau & Smith, 2008). As the result of the
comparison between the groups with 20 times of induced
blooming and groups with 30 times, the groups with 30 times of
blooming had more crystals in a wider range, showing that the
blooming phenomenon progresses even further. As a consequence,
T30 had the least change in outer appearance from the progress of
blooming compared with sugar-added and maltitol-added groups
with the same times of induced blooming. In the early stage of
blooming induced, liquid-state fat flows into the surface and be-
comes solidified, covering the holes on the surface and making it
look smooth. This liquid-state fat accelerates undesirable changes
to surface crystals (Ⅴ/Ⅵ) (Rousseau & Smith, 2008), which causes
transparent fat crystals to become white and obscure and to expand
gradually into larger areas of the surface. The surface structure of
chocolate is closely connected with its blooming phenomenon, and
crystallization of sugars as well. The rough surfaces showed
decreased blooming phenomenon (Kim, 2013). However, when
sugars crystallized and positioned on external chocolate, the
blooming phenomenon intensified (Rodriguez Furla n, Baracco,
Lecot, Zaritzky, & Campderro  s, 2017). The crystallization of sugars
is related with precipitation, and it leads to water separation and
unstable emulsion state. According to Kim (2013), maltitol-added
chocolate had less fat globules than sugar-added chocolate. In
addition, maltitol syrup is known that suppresses creation of
crystals (Flambeau, Respondek, & Wagner, 2012). In case of taga-
tose, a non-hygroscopic product, tagatose syrup has low water
activity and also has a much lower crystallization ability (Levin,
2002; Lu, 2001). In images with FE-SEM, the crystals of added
sweeteners were observed in the largest and widest range in S0
followed by M0 and T0, which tend to be proportional to the crystal
size of each sweetener. Therefore, the better stability on
90 Y.-J. Son et al. / LWT - Food Science and Technology 88 (2018) 87e94

Fig. 1. Fat crystal types (b0 , Ⅴ, and Ⅵ) of blooming induced chocolates with different sweeteners (M, maltitol; S, sugar; T, tagatose. The attached numerals mean number of blooming
cycle) by X-ray diffraction patterns.
 Y.-J. Son et al. / LWT - Food Science and Technology 88 (2018) 87e94 91

Fig. 2. Images of blooming induced chocolates with different sweeteners observed by stereoscopic microscope.
M, maltitol; S, sugar; T, tagatose added chocolates. The last numbers mean blooming cycles (day).

Fig. 3. Images of the surfaces of blooming induced chocolates with different sweeteners by FE-SEM (Magnification ratio: 250).
M, maltitol; S, sugar; T, tagatose added chocolates. The last numbers mean blooming cycles (day).
92 Y.-J. Son et al. / LWT - Food Science and Technology 88 (2018) 87e94

crystallization of tagatose and maltitol than sugar could affect their
decreased blooming progress.
3.3. Changes in color index, whiteness index, and instrumental
textures
Results of the analysis on color index, whiteness index, and
instrumental textures with the progress of the blooming phe-
nomenon are shown in Table 2. L (lightness) values of comparison
groups in all samples showed no significant difference (p > 0.05),
and as the number of induced blooming cycles increased, their L
values also increased in all sweetener groups (p < 0.05) except M10
and T10. Though there was not any significant difference between
M10 and T10, M30 did have a higher value than T30. Hence, group
M and group T changed dramatically from the point of 20 times of
blooming. On the other hand, all S groups, except the comparison
group (S0), had higher L values than other groups with the same
number of blooming cycles (p < 0.05). Thus, the degree of change in
lightness increased in the order of S, M, and T group. The a (redness)
value also increased in all groups with the progress of blooming. In
comparison groups, there were no significant differences in
redness. When 10 times of blooming inducing cycles progressed,
S10 showed the quickest change in redness. In addition, as the
result of the comparison of the groups with 20 times and 30 times
of induced blooming, redness increased in the order of S, M and T
groups. The b (yellowness) value showed similar results as redness.
There was no difference among comparison groups of different
sweeteners. In groups with 20 times and 30 times of blooming,
yellowness increased in the order of S, M, and T groups, but there
was no significant difference between M30 and T30. That is, yel-
lowness showed a similar tendency to redness, and the change
increased in the order of S, M and T groups. These results are
considered to be the same as the study result that color indices
constantly increased with the progress of blooming (Briones &
Aguilera, 2005). As a result of analysis, there was no significant
difference between M0 & M10 and T0 & T10. However, in the rest,
whiteness significantly increased within each added group, and
after the experiment was completed it increased in the order of S30,
M30 and T30. Especially as T30 was statistically the same as S20,
the resistance to blooming of the tagatose-added group was much
better than sugar-added group.
For the results of hardness of chocolates, the hardness value of S
group was higher than T and M groups until 20 times of cycles were
repeated (p < 0.05). Ali et al. (2001) said that when chocolates had
been bloomed, their hardness values decreased because of fat
migration phenomenon. Fat migration occurs when inner chocolate
fat melts and moves to the outside of chocolate, promoting collapse
of the internal chocolate structure. In addition, if cocoa butter is
melted, the overall fat crystal networks of chocolates could be
disrupted and twisted (Rousseau & Smith, 2008). Likewise, all
chocolate groups in this study also showed significant decrease in
hardness values as blooming progressed. When 30 times of
blooming inducing cycles were repeated, the three chocolate
groups showed significant lower hardness values than each group
of 20 times (p < 0.05). Among three groups, chocolates made with
sugar showed the highest gap in hardness values when blooming
induced. Hence, if sugar is replaced with maltitol or tagatose, the
rapid deterioration of texture properties by blooming phenomenon
could be relieved in chocolates.
3.4. Sensory evaluation
The results of the QDA analysis are presented in Table 3. In all
samples, as blooming progressed, bloomed area, bloomed color,
crumbliness, grittiness, melting time, bitter taste and powderiness
increased. Even though the S group had the same tendency, its
melting time and bitter taste did not have a difference based on the
times of blooming. Additionally, we conducted Pearson's correla-
tion tests for instrumental analysis data and sensory data. Between
hardness data by texture analyzer and sensory evaluation, it
showed significant correlation (p < 0.001) and their Pearson cor-
relation ratio was 0.8075. Also, whiteness index and bloomed area
showed significant correlation (p < 0.001) and their Pearson cor-
relation ratio was 0.9465. According to preceding studies, theories
on the blooming phenomenon are based on the fact that neutral fat
in cocoa butter has various melting temperatures. When temper-
ature goes up, b0 type and Ⅴ-type neutral fat with ranges of rela-
tively low melting temperature start to melt, come to surface of
chocolate and re-crystallize into a stable form with high melting
temperature (Bui & Coad, 2014). Thus, in terms of physical prop-
erties, crumbliness, grittiness and melting time are judged to be
indirect indices of and have close association with the progress of
blooming since they are affected by the form of fat crystals of
chocolate. All comparison groups had no significant difference in
bloomed area, bloomed color, crumbliness, or bitterness (p > 0.05).
For bloomed area and bloomed color, S10 and T10 tended to in-
crease, which were not significant, but in the maltitol-added group,
from M10 through M20 to M30 these values increased significantly.

Table 2
Color, WI, and instrumental textures of blooming induced chocolates with different sweeteners.

Samples Hunter's color values Whiteness index Hardness (kg)

L a b

M0A 19.22 ± 0.28f 2.32 ± 0.07d 1.53 ± 0.03f 19.18 ± 0.28f 4.25 ± 0.06c
M10 20.43 ± 1.33f 2.31 ± 0.07d 1.72 ± 0.25f 20.36 ± 1.33f 4.31 ± 0.07c
M20 24.73 ± 0.56e 4.59 ± 0.24b 4.80 ± 0.39d 24.44 ± 0.53e 4.22 ± 0.10c
M30 34.16 ± 0.82b 4.59 ± 0.28b 6.79 ± 0.49bc 33.65 ± 0.75b 3.90 ± 0.07e
S0 19.80 ± 0.61f 2.21 ± 0.01d 1.46 ± 0.06f 19.76 ± 0.61f 5.90 ± 0.14a
S10 27.23 ± 1.01d 3.16 ± 0.17c 4.41 ± 0.47d 27.03 ± 0.98d 5.85 ± 0.03a
S20 31.59 ± 0.63c 4.88 ± 0.40b 7.12 ± 0.46b 31.05 ± 0.55c 5.45 ± 0.21b
S30 39.36 ± 2.23a 6.65 ± 0.09a 9.82 ± 0.39a 38.21 ± 2.13a 3.78 ± 0.10e
T0 19.56 ± 0.17f 2.46 ± 0.12d 1.64 ± 0.04f 19.51 ± 0.17f 4.64 ± 0.06c
T10 19.36 ± 0.61f 2.41 ± 0.06d 1.58 ± 0.04f 19.31 ± 0.61f 4.70 ± 0.56c
T20 24.69 ± 0.73e 3.31 ± 0.08c 3.80 ± 0.23e 24.52 ± 0.71e 4.33 ± 0.46c
T30 30.68 ± 1.12c 4.58 ± 0.36b 6.24 ± 0.55c 30.24 ± 1.07c 4.00 ± 0.01d

All results are expressed as mean ± SD (standard deviation) for three replicates. Data were determined by one-way ANOVA followed by Duncan's multiple comparison.
Different letters indicate significant differences (p < 0.05) in the same column.
The last numbers mean blooming cycles (day).
A
M: maltitol-added chocolate, S: sugar-added chocolate, T: tagatose-added chocolate.
 Y.-J. Son et al. / LWT - Food Science and Technology 88 (2018) 87e94 93

Meanwhile, both S30 and M30 showed approximately 11, but T30

All results are expressed as mean ± SD (standard deviation) for three replicates. Data were determined by one-way ANOVA followed by Duncan's multiple comparison. Different letters indicate significant differences (p < 0.05) in
1.18bcd
0.66cde
1.38de

0.82de

1.35ab
1.43bc
was approximately 6.5, exhibiting approximately 60% compared

1.25b
1.52b

1.32b
1.39a
0.77f
0.58f
with the maximum value. For crumbliness, M10 was higher than
Powdery

±
±
±
±
±
±
±
±
±
±
±
±
S10 and T10, displaying fastest change (p < 0.05), but there was no
7.06
7.17
7.40
8.28
5.46
5.74
6.16
7.21
6.08
6.24
6.79
7.49
significant difference among the alternative sweeteners. In groups
with 30 times of induced blooming, the values increased in the
1.41ab

1.00ab

1.02ab
1.20ab
1.44cd

1.57cd
1.00bc
1.18d
1.19d
1.54d

1.64d
order of S30, M30, and T30. Although grittiness increased with the
0.97a

increase in number of blooming times in all groups, S20, S30, and

±
±
±
±
±
±
±
±
±
±
±
±
Cocoa
flavor

M30 were significantly higher and as there was no difference

8.92
7.41
7.21
7.19
9.85
9.03
7.86
7.12
9.36
8.97
8.70
7.87
within tagatose-added group, it is considered that tagatose-added
group was not affected by the progress of blooming. Sugar-added
10.34 ± 0.55a
7.47 ± 1.03de
7.36 ± 1.71de

7.80 ± 1.39de
7.17 ± 1.54de

7.78 ± 1.49de
9.54 ± 1.01ab

8.15 ± 1.64cd
8.90 ± 1.45bc
9.26 ± 1.48b

9.26 ± 1.01b

groups did not have a difference in melting time and bitterness

6.92 ± 1.52e

based on the times of induced blooming (p > 0.05). In the mean-

Overall
flavor

time, hardness, chewiness, sweet taste, overall flavor, and cocoa

flavor declined with the progress of blooming. For hardness, the S0,
T0, S10, and T10 showed harder texture than maltitol-added group
0.81abc

1.90de
0.68ab

0.96ab
1.42cd

0.97bc
1.40ef

with same number of times of blooming. Since T30 was higher than
1.27d

1.37d

1.17d
1.15a

1.41f

M30 and S30 (p < 0.05), a degree of change in hardness followed by

±
±
±
±
±
±
±
±
±
±
±
±
Sweet

sugar-, maltitol-, and tagatose-added groups in order. Chewiness

taste

9.49
7.87
7.30
5.80
8.90
8.58
7.41
6.28
9.29
8.49
7.26
7.03

was higher in S0 than M0 or T0 (p < 0.05) but after blooming was

completed, there was no significant difference among groups. As
1.37abcde

1.10abcde
0.84abcde

the result of analysis on sweet taste, overall flavor, and cocoa flavor,
1.46bcde

1.60bcde
1.18cde
1.78abc

0.72abc
1.16de

1.63ab
1.25e

0.96a

the points of significant increase were the point of change from 10

times of blooming to 20 times of blooming for sugar-added group
±
±
±
±
±
±
±
±
±
±
±
±
Bitter
taste

and tagatose-added group, and from 0 times of blooming to 10

4.02
4.48
4.65
5.21
4.81
4.83
3.87
4.40
4.25
4.98
5.63
5.39

times of blooming for maltitol-added group. In addition, there was

no significant difference among groups with 30 times of blooming,
1.60bcd
1.69cde
1.50abc
1.31abc

1.68abc
1.08de
1.55ab
2.00ab
1.51ab
1.63ab

0.93e
2.14a

except tagatose-added group, for sweet taste.

In the results of this study, the blooming area and blooming
Melting

±
±
±
±
±
±
±
±
±
±
±
±

color for sugar-added group changed rapidly when blooming was

time

4.55
5.64
5.80
6.26
6.25
6.00
6.01
6.11
3.62
4.16
5.14
5.54

induced from 0 to 10 times. In case of maltitol-added group and

tagatose-added group, their rapid changes in appearances of
1.67abcd
1.10bcd

1.56bcd
1.16abc

chocolates were observed when blooming cycles were repeated 10

1.21de
1.45ab

1.74ab
1.13cd

1.07cd
0.85e
1.03e
1.45a

to 20 times. According to preceding studies, chocolates with

Grittiness

induced blooming tend to decrease in all sensory quality traits at an

±
±
±
±
±
±
±
±
±
±
±
±
5.55
6.26
5.86
6.69
3.94
3.97
4.93
6.37
4.82
5.03
5.39
5.83

exponential rate, especially outer appearance, for which the re-

sponses of consumers changed most sensitively and radically,
1.23cde

1.06cde

showing a high degree of correlation between the progress of

0.73def

0.85def
0.83cd
1.07bc

0.93ef
1.06b

0.98b
0.81b
0.65a
0.82f

blooming and a logarithmic function (R2 ¼ 0.998 in log-linear plot)

Chewiness

M: maltitol-added chocolate, S: sugar-added chocolate, T: tagatose-added chocolate.

(Bui & Coad, 2014). Hence, chocolates with over 20 times of induced
±
±
±
±
±
±
±
±
±
±
±
±
Sensory evaluation results of blooming induced chocolates with different sweeteners.

4.09
3.62
3.17
2.83
5.48
4.55
3.83
3.04
4.58
4.63
3.53
3.16

blooming are highly likely to be perceived as negative by the con-

sumers, and naturally their value as products is expected to decline.
Still, since tagatose-added chocolate showed relatively less change
10.00 ± 1.27ab

10.80 ± 1.40a
7.73 ± 1.26de

7.79 ± 0.77de
8.63 ± 0.95cd
9.36 ± 1.24bc

9.22 ± 1.06bc
6.94 ± 1.14e
Crumbliness

7.21 ± 1.68e

7.54 ± 1.34e
8.84 ± 1.53c

8.79 ± 1.35c

except for bitter taste, it is judged to have stronger resistance to the

blooming phenomenon than the sugar-added and maltitol-added
groups.

4. Conclusions
10.39 ± 1.20ab
10.30 ± 1.28ab
10.81 ± 0.94a
10.84 ± 1.24a
9.56 ± 1.34bc

9.68 ± 1.10bc
7.71 ± 1.57d

7.10 ± 1.79d
9.30 ± 1.38c
8.75 ± 1.30c
8.69 ± 1.09c

8.94 ± 0.99c
Hardness

The purpose of this study was to present the differences of

sweetened chocolates' resistance to the blooming phenomenon by
The last numbers mean blooming cycles (day).

inducing blooming in chocolates with sweeteners added, including

sugar, and analyzing their physical and sensory differences. As the
11.54 ± 1.60a

10.89 ± 1.52a

6.39 ± 2.56d
8.53 ± 1.76b
4.96 ± 1.55e

4.04 ± 1.40e

result of X-ray diffraction (XRD) conducted to observe the changes

7.47 ± 2.64c
1.47 ± 0.20f
2.49 ± 0.72f

1.72 ± 0.57f

1.68 ± 0.43f
1.77 ± 0.49f
Bloomed

in fat crystals, which are composed of cocoa fat, the sugar-added

group was the fastest and most distinct in the conversion from V
color

type to VI type, followed by maltitol-added and tagatose-added

group. As the results of analysis of the surface properties of choc-
11.50 ± 1.69a

11.17 ± 1.60a

4.25 ± 1.22d
7.64 ± 2.83b

8.30 ± 1.75b
1.54 ± 0.25e
2.63 ± 0.92e

1.67 ± 0.45e

1.78 ± 0.61e
2.00 ± 0.69e

olates after blooming, the brown color on the surface lightened and
6.17 ± 1.98c

6.44 ± 2.00c
Bloomed

the number of white fat crystals increased with the progression of

the same column.

induced blooming. The growth of fat crystals was also checked by

area

increased whiteness indices. Sugar-added group had the greatest

degree of change on surfaces of chocolates, followed by maltitol-
Table 3

M10
M20
M30
M0A

T10
T20
T30
S10
S20
S30

added and tagatose-added group. Analysing texture and sensory

T0
S0

characteristics, with the progression of blooming, bloomed area,

94 Y.-J. Son et al. / LWT - Food Science and Technology 88 (2018) 87e94
color, crumbliness, grittiness, bitter taste, and powderiness gener-
ally increased (p < 0.05). Meanwhile, hardness, chewiness, sweet
taste, overall flavor, and cocoa flavor decreased with the increase in
the number of times of induced blooming.
Based on results, it was concluded that blooming phenomenon
of chocolate could occur most easily when made with sugar. In
comparison, tagatose-added group had the least changes on overall
properties when the blooming-inducing cycles repeated. Likewise,
maltitol-added group also presented improved blooming resistance
properties compare with sugar-added chocolate groups. Hence,
when some alternative sweeteners such as tagatose and maltitol
are used to make chocolates, the end chocolate products could
possess enhanced storage stability by anti-blooming effects and
also they could have enhanced healthy functions like non-
carcinogenic effects and improving on regulation of the symp-
toms of type-2 diabetes.
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