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Kinetik der Fettmigration in Schokoladenprodukten. Teil 2. Einfluß von Lagertemperatur, Diffusionskoeffizient, Festfettgehalt

Kinetics of fat migration within chocolate products. Part 2. Influence of storage temperature, diffusion coefficient, solid fat content
 
: Ziegleder, G.; Moser, C.; Geier Greguska, J.

:

Fett. Zeitschrift für Wissenschaft und Technologie der Fette, Öle und Wachse 98 (1996), Nr.7/8, S.253-256
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 to measure migration of triglycerides by means of HPLC. The diffusion coefficients of triolein migration into chocolate were calculated and correlated with a temperature dependent liquid fat contents within chocolate. As a consequence of migration, solid fat contents of filling and coating are changed. The results are useful to optimize storage temperature and to evaluate quality decrease of multi-layer or coated products.

: http://publica.fraunhofer.de/dokumente/PX-20461.html