Fraunhofer-Gesellschaft

Publica

Hier finden Sie wissenschaftliche Publikationen aus den Fraunhofer-Instituten.

DSC-Messung des Temperiergrades fließfähiger vorkristallisierter Schokolademassen unter Produktionsbedingungen

DSC-estimation of the degree of temper of precrystallized chocolate masses
 
: Schuster-Salas, C.; Ziegleder, G.

Zucker- und Süßwaren Wirtschaft 45 (1992), No.9, pp.324-326
ISSN: 0373-0204
German
Journal Article
Fraunhofer ILV ( IVV) ()
chocolate; cocoa butter; control; crystallization; DSC; Kakaobutter; Kontrolle; Kristallisation; production; Produktion; Schokolade; Temperierung; tempering; thermal analysis; Thermoanalyse

Abstract
Chocolate masses are precrystallized within specialtempering machines to produce seed crystals of cocoa butter. The degree of temper has to be optimized to get masses with the wanted solification properties and viscosity. A new method was developed to measure the degree of temper by means of Differential Scanning Calorimetry (DSC). Fluid precrystallized chocolate masses are melted within DSC- instrument and the crystals can be estimated via their melting peak. results for the quantity and polymorphism of seed crystals are given. It was shown that the method is useful to control the degree of temper within the production lines.

: http://publica.fraunhofer.de/documents/PX-10259.html