Kristallisation fetthaltiger Massen, dargestellt an Beispielen aus der Schokoladentechnologie. Chemische, physikalische, rheologische und verfahrenstechnische Einflüsse

The importance of crystallization processes is demonstrated at examples in the field of chocolate technology. The distribution of triglycerides and the concentration of minor lipid components influence nucleation speed. Solidification kinetics are described by means of Avrami equation. The nucleation and solidification of chocolate masses are predominantly dependent on shear stress. The shear rate accelerates cristallization and enhances polymorphic transitions. The rheology of chocolate masses is strongly influenced by the concentration of cocoa butter crystals. Within finished products lipid migration and fat bloom limit shelf life. The kinetics of fat migration are measured and calculated.