WholeHazelnut

Projectname:
Improvement of fat bloom stability of whole hazelnut chocolates

Workgroup: Chocolate technology

Scientific Partners and Guidance:

  • Fraunhofer-Institute for Processengineering and Packaging IVV, Isabell Rothkopf

IGF: 18978 N
Financing: BMWi
Duration: 2017 – 2019

The aim of our project is to avoid fat bloom formation on whole nut chocolates by understanding the impact of nut quality on fat bloom formation and using appropriate processing techniques to ensure the stability of these products.

Approach in three steps: a) Development of fast test to estimate oil mobility and migration tendency from hazelnuts. b) Minimizing hazelnut oil migration from whole nuts into the chocolate by optimizing the nut roasting process and improving the chocolate receipt c) Avoid or delay crystallization of triglycerides on the chocolate surface by choosing appropriate raw material, improving the chocolate receipt and adjusting the processing parameters

The results from this project enlarge the knowledge about fat migration and fat bloom formation and can be used for other nuts and oil seeds which show similar triglyceride composition as hazelnuts. The knowledge can be used for more targeted raw material selection, optimized processing parameters and receipts for whole nut chocolate production with regards to fat bloom stability.

Advantages for SME: Especially SME are often insecure about their raw products quality and its effect on the fat bloom resistance of final products. Ensuring stability throughout the predicted shelf-life can prevent the manufacturers from economical loss and from damage of their image. Combining raw product quality and optimized processing parameters, the results from this project can provide advice for the manufactures and reduce food and economical loss as a consequence of overestimated shelf-life. The pre-competitive results from this project and newly developed methods will allow premature estimation of migration tendency of oil from raw and roasted hazelnuts and the processing parameters can be adjusted in accordance.

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The IGF project presented here by the Research Association of the Industrial Association for Food Technology and Packaging (IVLV e.V.) is funded by the Federal Ministry for Economic Affairs and Energy via the AiF as part of the program for the promotion of industrial community research (IGF) based on a decision of the German Bundestag.