The occurrence of fat bloom is a big problem in the chocolate industry. It can appear during storage, involving loss of gloss and giving white and grey areas on the surface of chocolate. Fat bloom can occur due to many factors, including improper processing conditions, composition, and temperature fluctuation during storage. Filled chocolates that contain fillings with high content of low melting lipids are more susceptible to fat bloom. The objective of this work was to characterize effect of temperature of filling (28, 32, 34, 36, and 38°C) and storage conditions (room temperature, 29/20 °C every 12 hours) on bloom formation in filled chocolate. Bloom has been assessed by differential scanning calorimeter (Mettler Toledo DSC 822e) and tristimulus chromameter (Minolta CR-300). Lipids migration through chocolate coatings was determined, by determination of melting points of filled chocolate parts, (inner and outer surface of chocolate coating and filling), measured by DSC at the beginning of experiment and during storage (150 days). Results showed that temperature of filling had significant influence on fat bloom formation, where samples prepared with filling temperature 30 and 32°C (depend of storage temperature) had a lowest tendency to fat bloom formation.

We mainly consume conventionally produced food, which is not usually covered with control of its health safety. Today's trend is larger food production based on technology, which is usually on certain level of the health safety. It is an imperative to clearly define modern system of control in food production health safety, which should be further integrated in the systems of quality control (ISO, HACCP). This would bring to efficient reduction of risks for human healths. Democratic societies intend to make as obligation to all interested sides to respect certain principles like: - risk analysis and health safety (high standard of public health protection) - transparency and consumer information, - scientific advice - transparency and comprehensive integrated approach (from farm to table) Respecting these principles enables possibility for production of save-for-health food to be kept on high level.

Iako nativni skrob ima znacajnu primjenu u prehrambenoj industriji, postoje određena ogranicenja u primjeni koja su vezana prije svega za retrogradaciju i nestabilnost u kiselim uvjetima sto rezultira sinerezom i nestabilnom teksturom kao i problemi vezani za želatinizaciju, termicku degradaciju, viskoznost i dr. Da bi se poboljsala funkcionalna svojstva skroba provode se razliciti postupci modifikacije. Tako se tretiranjem skroba razlicitim kemijskim, fizikalnim, enzimskim ili kombinacijom navedenih postupaka, proizvode modificirani skrobovi sa razlicitim funkcionalnim svojstvima. Modificirani skrobovi imaju sve znacajniju primjenu u prehrambenoj, pa tako i u konditorskoj industriji, gdje se koriste u svrhu postizanja određenih svojstava proizvoda. Proizvodnja i potrosnja skroba, a prije svega modificiranih skrobova i skrobnih hidrolizata u stalnom je porastu (oko 4% godisnje). Pored kemijski modificiranih skrobova sve veca pozornost u prehrambenoj industriji poklanja se fizikalno modificiranim skrobovima, a nisu zanemariva ni istraživanja primjene razlicitih dodataka nativnom skrobu u svrhu postizanja željenog ucinka, bez modificiranja.