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Kristallisation von Schokoladenmassen. Tl.3. DSC-Messung der Kühlungskristallisation

: Kegel, M.; Ziegleder, G.

Zucker- und Süßwaren Wirtschaft 42 (1989), No.10, pp.338-342 : Abb.,Tab.,Lit.
ISSN: 0373-0204
Journal Article
Fraunhofer ILV ( IVV) ()
chocolate; cooling; crystallization; fat; Fett; Kristallisation; Kühlung; Schokolade; Thermoanalyse

Crystallization is a critical step of the entire process and for quality in chocolate production. For the continuous solidification on chocolate products three steps are needed: nucleation, precrystallization and cooling crystallization. While nucleation and precrystallization were investigated during the first two parts, additional studies on the cooling crystallization (solidification) were performed. Precrystallized chocolate liquors were cooled down within a DSC-apparatus to different temperatures for definite durations. Afterwards the solidified samples were melted by means of DSC to estimate the generated crystal modifications. During moderate cooling mainly form ß, (IV) was produced. At temperatures below 10 degree crystallization obviously is hindered and technological problems may arise.