Question

Fat bloom is the defect found in:

• A. Margarine
• B. Yoghurt
• C. Ghee
• D. Chocolate

Hint:

Fat bloom in chocolate occurs when the cocoa butter migrates to the surface due to temperature changes. This is common in chocolate and does not affect its safety, but it does affect the texture and appearance. Store chocolate in a stable, cool environment to avoid fat bloom.

Answer 1

The Correct Option is D

Fat bloom is a defect that commonly occurs in chocolate. It is caused by the migration of fat (usually cocoa butter) to the surface of chocolate, leading to the appearance of a white, powdery or greasy film. This happens when the chocolate is exposed to temperature fluctuations or stored improperly. The fat crystallizes on the surface, forming the bloom. While fat bloom does not affect the safety of the chocolate, it does reduce its aesthetic appeal and texture.
In the context of other food products mentioned in the options:
- Margarine, ghee, and yoghurt typically do not exhibit fat bloom as they have different fat compositions and do not undergo the same crystallization process during storage as chocolate. Fat bloom specifically occurs in products like chocolate that contain cocoa butter, which is sensitive to temperature changes.
The correct answer is (4) Chocolate, where fat bloom is most commonly observed due to the unique properties of cocoa butter and the way chocolate is processed and stored.