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Confectioners ask why chocolate chip cookies avoid fat bloom
date:Jun 29, 2012
the soft texture of chocolate chips in cookies after baking, we speculate that the phase behaviour and change in crystallization/ polymorphism of the mixed fat system is responsible for bloominhibition.

Perhaps the complex fat mixture in the chocolate chip after baking does not undergo polymorphic transformations thought to be responsible for bloom,it continued.

The authors concluded that further work in the area was warranted.

Method analysis

The study reached its conclusions by baking and

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