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

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.