Ziegleder, G.G.Ziegleder2022-03-032022-03-031993https://publica.fraunhofer.de/handle/publica/183787The quality of chocolates is to a great extent influenced by the crystallization conditions. Cocoa butter as the main fat component of chocolates shows a very specific triglyceride composition and nucleation tendency due to its origin. The nucleation and crystallization speed of the chocolate melt is furthermore influenced by temperature and shear forces. So a quick cristallization is caused by a high speed of the rotors and small shear gaps within the tempering unit. For a high quality production an optimal combination of cocoa butter origin, viscosity of chocolate melt, supercooling and shear speed is necessary.dechocolatecocoa buttercrystallizationKakaobutterKristallisationScherungSchokoladeshearingTemperierungtemperingTriglyceridtriglyceride664688journal article