Fuji Oil Group
and chocolate

Bloom-resistant compound chocolate

Sometimes white spots can appear on chocolate. This is called chocolate bloom, and it not only spoils the appearance but also the taste. The causes of this bloom can be divided into two categories: fat bloom caused by fats in chocolate and sugar bloom caused by sugar.
Fat bloom occurs when tempering is insufficient or when melted chocolate hardens. Sugar bloom occurs when there are water drops on the surface of the chocolate due to humidity or condensation, and the sugar begins to dissolve in these drops. When the water evaporates again, white sugar crystals are left on the surface.
By combining technologies of oils and fats, the Fuji Oil Group contributes to the deliciousness of chocolate by improving the functionality, such as by developing bloom-resistant fats for chocolate.

Bloom-resistant chocolate

Fuji Oil Group and chocolate