KINETICS OF FAT MIGRATION WITHIN CHOCOLAT E PRODUCTS .1. PRINCIPLES AND ANALYTICS

Authors
ZIEGLEDER G MOSER C GEIERGREGUSKA J
Citation
G. Ziegleder et al., KINETICS OF FAT MIGRATION WITHIN CHOCOLAT E PRODUCTS .1. PRINCIPLES AND ANALYTICS, Fett, 98(6), 1996, pp. 196-199
Citations number
11
Categorie Soggetti
Chemistry Applied","Food Science & Tenology
Journal title
Fett → ACNP
ISSN journal
09315985
Volume
98
Issue
6
Year of publication
1996
Pages
196 - 199
Database
ISI
SICI code
0931-5985(1996)98:6<196:KOFMWC>2.0.ZU;2-F
Abstract
Nougat filled milk chocolates were stored at different temperatures. C hanges of the triglycerides compositions within chocolate coating and nougat filling were measured by means of HPLC analysis. The well-known diffusion equations could be applied to describe kinetics of migratio n of triolein from nougat into the chocolate layer. These kinetics may explain some practical experience and may be used in quality control of multilayer or coated chocolate products.