Barry-Callebaut 2002

Model-based prediction of migration-fatbloom on chocolate


Fatbloom is a problem in chocolate industry giving high economical costs. Fatbloom is the recrystallization of one stable polymorphic form (chocolate can crystallize into 6 different polymorphic forms) into another more stable form. Fatbloom is even a greater problem in filled chocolates (e.g. pralines) due to migration of some fats from the filling into the chocolate coating. Using different techniques (DSC, texture analysis, rheology, triglyceride analysis, NMR,), the objectives of this project include (1) to understand the concept of fatbloom formation, (2) to characterize fatbloom formation, especially in the case of migration-fatbloom and (3) to develop a model of fatbloom formation that considers variables that can be measured immediately after production.

Project duration: 2001-11-01 - 2003-10-31


Project home page

No website available


Contact

Imogen Foubert
Department of Applied Mathematics, Biometrics and Process Control
Coupure Links 653
9000 Gent
Belgium
Tel: +32(0)9 264 61 68
Fax: +32(0)9 264 6218
Email: Imogen.foubert@UGent.be


Last update: 01 december 2008, webmaster@biomath.ugent.be


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