Projectname:
Quality Alterations of Chocolate Masses during liquid Storage
Workgroup: Chocolate technology
Manager of the project team: Mr. H. Mikle, Halba
Research institution: Fraunhofer IVV, Freising
Scientific guidance: Dr. D. Sandmeier
Financing: IVLV
Project duration: 2001 – 2002
During chocolate processing liquid chocolate mass is often stored in tanks, but there is no detailed information on possible influences on quality within this period of storage time. Some parameters could be seen to have an influence e.g. temperature, storage time, speed of stirring, load of the tank, introduction of air and humidity, cleaning. Alterations of the rheological behavior may be caused, especially formation of agglomerates and separation of liquid and solid phases. The solidification of the mass would cause greater technical and economical problems. Aim of the project is to develop strategies for the avoidance of chocolate solidification within tank storage.
Several white chocolate masses shall be investigated, because white chocolates have a great tendency to solidification during liquid storage. Different compositions, storage times, storage temperatures and stirring effects on chocolate quality shall be studied, mainly by means of rheology and thermal analysis.
