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Different Causes of Fat Blooming

Verschiedene Ursachen für Fettreif
 
: Ziegleder, G.

Zentralfachschule der Deutschen Süßwarenwirtschaft e.V. -ZDS-, Solingen-Gräfrath:
Fat Bloom Symposium 2000 : May 16-17, 2000, Solingen
Solingen: ZDS, 2000 (International ZDS Symposium SIA-10)
15 S.
Fat Bloom Symposium <2000, Solingen>
Englisch
Konferenzbeitrag
Fraunhofer IVV ()
Schokolade; Fettreif; Lagertemperatur; Lagertest; Haltbarkeit; chocolate; bloom; storage temperature; storage test; shelf life

Abstract
During the last years bloom problems seem to increase. What are the reasons? Is there a change in cocoa butter behavior? Is something going wrong with technology? Several reasons of bloom were discussed as well as some results of actual investigations and ring tests. By far (90 %) the most important is "center bloom", although the most research work is focused on the polymorphic transformation mechanism. Center bloom is caused by fat migration from the filling into the coating. The kinetics of fat migration follows the well-known diffusion equation. In the most cases the practical problems arise from product design and production parameters. In general, it is necessary to control shelf life by realistic storage tests.

: http://publica.fraunhofer.de/dokumente/N-3894.html