Forschungsbericht 2016
Migration in fat based particulate food composites - An approach to understand fat blooming in chocolate -
Blooming of chocolate is the major problem of the confectionery industry. It is the formation of visible white spots or a greyish haze on the chocolate surface, which leads to rejection by the consumer. Blooming of chocolate is due to large sugar or fat crystals on the chocolate surface, denoted as sugar or fat blooming, respectively. The formation of chocolate blooming is often related to migration of sugar or lipid molecules to the surface with subsequent uncontrolled recrystallization. The aim of the project is to understand the migration pathway and driving forces of lipid migration in chocolate. Chocolate is composed of particles, which are embedded in a continuous fat matrix. Thus, migration can take place through the matrix material, through the particle phase or at the interface between particles and matrix Stichworte
Publikationen
|
