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Milchfettfraktionen. Tl.1. Mischungsverhalten mit Kakaobutter

Milkfat fractions. Pt.1. Miscibility with cocoa butters
: Ziegleder, G.

Süßwaren 37 (1993), No.11, pp.24-29
ISSN: 0721-0825
ISSN: 0039-4653
Journal Article
Fraunhofer ILV ( IVV) ()
cocoa butter; Festfettgehalt; fractionation; Fraktionierung; Kakaobutter; Kernresonanz; Milchfett; milkfat; Mischbarkeit; miscibility; nuclear magnetic; resonance; solid fat content

High melting milkfat fractions (melting point 42 centigrade Celsius) are useful for chocolate production as expensive cocoa butter may party be replaced by cheaper milkfat. Mixtures of cocoa butter with milkfat fractions are softer than pure cocoa butter but more solid in comparison to mixtures of normal milkfat and cocoa butter. In connection with milkfat relatively hard cocoa butters from West Africa or Malaysia should be used. Mixtures of normal or fractionated milkfats with cocoa butter crystallize remarkedly slower than pure cocoa butter. So in course of chocolate manufacturing the crystallization temperature has to be decreased if milkfat fractions are applied. Data for solidness and crystallization speed of different fat mixtures are given.