Oil Migration

Projectname:
Resistance of Chocolate against filling Oil Migration and Bloom

Workgroup: Chocolate technology

IVLV-Projectteam Leader: Mr. H. Mikle, Halba
Contract Partner: FhIVV, Freising
Responsible: Dr. Dr.-Ing. habil. G. Ziegleder

Financing: IVLV
Time: 2000

Fat migration is a common occurrence within stored confectionery products. It is driven by a concentration gradient between the differing triglyceride compositions of the fat phases of chocolates and fillings. It leads to a strong loss of quality of the products due to an unpleasant softening and in many cases due to the development of fat bloom. Therefore, it is difficult to evaluate shelf-life of filled chocolates. In addition, more knowledge is needed to increase chocolate resistance against filling oil migration.

The resistance of chocolate hollow balls against oil migration shall be tested. Such hollow bodies were produces with different emulsifiers and different conching times. They are filled with testing oils and stored under accelerated conditions. So the different chocolates may be compared in their resistance against migration and bloom. The methods applied have been developed in a FEI-AiF-project (AiF-FV-Nr. 11245 N), which was finished 1999.

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