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Fettreif. Probleme, Ursachen, neuere Ergebnisse. Teil 2

Fat bloom. Problems, origin, new results. Part 2
 
: Ziegleder, G.; Mikle, H.

Süßwaren 39 (1995), No.10, pp.23-25
ISSN: 0721-0825
ISSN: 0039-4653
German
Journal Article
Fraunhofer ILV ( IVV) ()
chocolate; cocoa butter; crystallization; fat bloom; Fettreif; Haltbarkeit; Kakaobutter; Kristallisation; Schokolade; shelf life

Abstract
There are four main mechanisms of bloom formation in chocolate: post crystallization effects in the fat phase, fractionation, migration of vegetable oils into chocolate coating and polymorphic transformation of cocoa butter crystals.

: http://publica.fraunhofer.de/documents/PX-14311.html