Ziegleder, G.G.Ziegleder2022-03-032022-03-031993https://publica.fraunhofer.de/handle/publica/183219High melting milkfat fractions are an interesting ingredient for chocolate manufacturing. So expensive cocoa butter or soft milkfat may be partly replaced by such fractions. Dark chocolates containing 2 percent of milkfat fraction (mp. 42 degrees C) are comparable in taste to normal chocolates but are much more stable against fat bloom. The addition of 5 percent milkfat fraction (mp. 42 degrees C) to dark chocolates gives less good results, f.e. a rather soft chocolate and a special form of bloom after longterm storage. For milk chocolate manufacturing a replacement of up to 2 percent of cocoa butter against high melting fractions seems applicable. Tempering conditions have to be changed if milkfat fractions are used.dechocolatecrystallizationfat bloomFettreifGeschmackHaltbarkeitKristallisationMilchfettMilchfettfraktionmilkfatmilkfat fractionQualitätqualitySchokoladestabilitytaste664688journal article