Forschung Projektdatenbank Chocolate technology Shelf Life of Confectionery II

Shelf Life of Confectionery II

Shelf Life of Confectionery – influence of cold forming on fat migration and bloom

Workgroup: Chocolate technology

Spokesman of IVLV-Project Team: Mr. Th. Hinterberger, Chocolat Frey
Research Institution: Fraunhofer IVV, Freising
Scientific Guidance: Dr.G. Ziegleder/Mr. W. Danzl

Financing: IVLV
Project Duration: 2007 – 2009

The selection of the optimum production parameters and storage temperature is relevant for product quality and shelf life. All filled chocolates and confectionery are very sensitive to quality loss due to internal migration processes.

The influence of production parameters shall be investigated. There is a great importance regarding production speed of the chocolate shell and the cooling time after filling. Storage tests were performed between 0° and 23° C. Shelf life and quality of confectionery are evaluated. Different types of fillings are investigated. New methods for the estimation of fat migration and blooming will be developed and applied.

Another production trial at industrial scale (1 t confectionary / normal production speed is essential) is to be started. The samples will then be examined at Fraunhofer IVV during a storage test with the appropriate methods (solid fat content with NMR, oil migration with DSC, polymorphic structures of the cocoa butter with DSC, oil migration with rheometer, changes in the textures with texture analyser, visual fat bloom, flavour rating with a trained panel).