Komplexe Ursachen für Migration und Fettreif

In the most cases fat bloom is a consequence of fat migration ("center bloom"). Therefore it is important to study all the influences on migration and to control this specific problem of filled chocolates. These processes were studied at filled chocolate hollow balls. These chocolates mean a very useful model system, flexible in the choice of chocolate composition, filling composition and storage conditions. In general, migration is influenced by a lot of parameters, which are connected with the solid fat content (storage temperature, compatibility, oil content, origin of cocoa butter and milk fat) and with the fat structure (polymorphic structure of cocoa butter, oil absorption within fat structure). The fat phase as well as the non-fat part of chocolates and fillings has some effect.