Scientists are now using X-ray machines to analyze chocolates so that manufacturers can produce chocolates of better quality.

German research center Deutsches Elektronen-Synchrotron, commonly known as DESY, conducted the latest study and investigated the structure of chocolate, most especially fat bloom, the unwanted white layer that sometimes forms on chocolate.

Fat blooms are not harmful, but their visual appearance makes them unattractive to customers. The white layer on chocolates can result in many customer complaints and cost a lot of money to a chocolate manufacturer.

Svenja Reinke, lead author of the study from the Hamburg University of Technology, said that very little is known or studied about the fat bloom on the chocolates.

Reinke explained that fat bloom usually can form on chocolates when liquid fats like cocoa butter travel to the surface of the chocolate and crystalize. This crystallization may occur as a result of the uncontrolled cooling of liquid chocolate. Ingredients like nougat or liquid fillings also accelerate fat bloom formation.

Fat blooming is more likely to happen when chocolates are stored for long and in high temperatures. Many people take the white color of the chocolate as a sign of spoiled or old chocolate.

The latest study included observing chocolates under PETRA III, an X-ray source used at DESY. The researchers examined chocolates as a fine powder and also analyzed various mixes of chocolates under X-ray to better examine fat blooming.

To understand the movement of the fats, the researchers also added a few drops of sunflower oil to the samples. The sunflower oil penetrates very swiftly in the smallest pores of the chocolates and alters the entire chocolate structure. The addition of sunflower oil also increases the migration of the lipids. Within a few hours, the fat dissolves the crystalline lipid structure and makes the chocolates soft.

This is the first time that the mechanism behind fat bloom creation has been analyzed using X-ray, the scientists said.

Prof. Dr. Stefan Palzer from Nestlé believes that the latest study provides "solid foundation for developing suitable methods for avoiding one of the most important quality defects in the food industry."

The study may be significant to chocolate manufacturers as it can help them produce better quality chocolates and alter some ingredients that can lead to unwanted fat blooming on the surface of these sweets.

Photo: Siona Karen | Flickr