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Impact of storage temperature on fat bloom development of filled chocolate

: Rothkopf, Isabell

Sweet vision 62 (2017), No.2, pp.12-15
Journal Article
Fraunhofer IVV ()

The occurrence of fat bloom is the dominant cause of quality loss of chocolate. Although not hazardous, the optical change caused by fat bloom leads to customer rejection and hinders the sale and export of chocolate products. It is therefore of major concern for chocolate manufacturers to improve shelf-life of solid and, even more severe, filled chocolates.