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Kinetik der Fettmigration in Schokoladenprodukten. Teil 1. Grundlagen und Analytik

Kinetics of fat migration within chocolate products. Part 1. Principles and analytics
 
: Ziegleder, G.; Moser, C.; Geier Greguska, J.

:

Fett. Zeitschrift für Wissenschaft und Technologie der Fette, Öle und Wachse 98 (1996), Nr.6, S.196-199
ISSN: 0931-5985
Deutsch
Zeitschriftenaufsatz
Fraunhofer ILV ( IVV) ()
chocolate; confectionery; Fett; HPLC; lipid; migration; Praline; Schokolade; Triglycerid; triglyceride

Abstract
Nougat filled milk chocolates were stored at different temperatures. Changes of the triglycerides compositions within chocolate coating and nougat filling were measured by means of HPLC analysis. The well-known diffusion equations could be applied to describe kinetics of migration of triolein from nougat into the chocolate layer. These kinetics may explain some practical experience and may be used in quality control of multilayer or coated chocolate products.

: http://publica.fraunhofer.de/dokumente/PX-20460.html