Fat Bloom and Polymorphism in Chocolate Prepared with Modified Tea Seed Oil  

Mohammad Ali Sahari1 , Soheila Zarringhlami2 , Mohsen  Barzegar 1 , Zohreh  Hamidi-Esfehani1
1. Department of Food Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
2. Department of Food Science and Technology, Faculty of Agriculture, Zanjan University, Iran
Author    Correspondence author
Journal of Tea Science Research, 2013, Vol. 3, No. 1   doi: 10.5376/jtsr.2013.03.0001
Received: 06 Feb., 2013    Accepted: 28 Feb., 2013    Published: 28 Apr., 2013
© 2013 BioPublisher Publishing Platform
This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:

Sahari et al., 2013, Fat Bloom and Polymorphism in Chocolate Prepared with Modified Tea Seed Oil, Journal of Tea Science Research, Vol.3, No. 1 1-6 (doi: 10.5376/jtsr.2013.03.0001)


In order to produce cocoa butter replacer (CBR), tea seed oil was modified with enzymatic interesterification. The modified product was then added to dark chocolate formulation as a replacement for 10, 15, and 20% of cocoa butter (CB) to study fat bloom formation and polymorphic structure in these samples.

Fat bloom; Polymorphism; Chocolate; Modified tea seed oil
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