Fat-bloom blocker for chocolate
| Why | Category | Food & drink |
|---|---|---|
| Level | Medium | |
| Use | Stop the white bloom that forms when cocoa butter changes crystal form in heat | |
| What | Atoms | Fat crystal cell 500–2k + additive. C H O |
| How | Contact us for the design specs and build plan → | |
| Demo | Additive keeps the fat crystal from flipping to the bloom form | |
| Competition | Tempering, emulsifiers (sorbitan tristearate) | |
| Business | Buyers | Barry Callebaut, Mars, Nestlé, Hershey |
| Revenue | Medium License to chocolate makers. ~$0.5–3M/yr | |