Fat Bloom on Lauric Coatings: Structure and Control

Talbot G., Smith K.W., Cain F.W., Fat Bloom on Lauric Coatings: Structure and Control, The Manufacturing Confectioner 2005, Vol. 85(1), p 69-72

Pressure on confectionery manufacturers to move away from high trans-containing compound coatings to either lower trans or completely nonhydrogenated fat bases is increasing as more becomes known about the effects of trans fatty acids on health. But what are the alternatives? Essentially there are four alternatives:
– Move to real chocolate This is more expensive and also requires sophisticated tempering and processing equipment.
– Move to a supercoating This is a coating whose fat base is essentially a cocoa butter equivalent. It is less expensive than real chocolate but sophisticated tempering and processing equipment is still needed.
– Move to one of the new low-trans or no-trans compound coatings The low-trans compound coatings still have an hydrogenated fat base and still contain some trans; the no-trans compound coatings overcome this issue but are still in the stage of being evaluated by the industry.
– Move to a lauric compound coating This is the subject of this paper to explore in more detail.