Wolfgang Danzl

• German Patent and Trade Mark Office (Germany)

The authors want to make readers aware of the following mistake. An error has occured regarding data in Table 3 of the above named article. The actual content of U-U-U-type triglycerides in Ecuadorian palm oil is not, as given in the article, 10.07 (+/- 0.13) %. It adds to 11.59 (+/- 0.23) %. The reason for this erroneous declaration was a missing...

In part I and II of our studies we described the basic samples preparation and focused on storage temperature, filling variation and addition of filling fat to the chocolate and their effects on fat bloom formation. Some chocolate samples showed severe degrees of fat bloom that are not known to appear under normal conditions. In this study, several...

Part I of our study showed the principle model system and the influences of different filling fats as well as storage temperatures on fat migration and fat bloom formation. Another source for the introduction of filling lipids into the chocolate mass might be the enrobing process of filled products.

The occurrence of fat bloom is the dominant cause of quality loss of chocolate. Although not hazardous, the optical change caused by fat bloom leads to customer rejection and hinders the sale and export of chocolate products. It is therefore of major concern for chocolate manufacturers to improve shelf-life of solid and, even more severe, filled ch...

Beside a loss in texture, the main quality aspect of filled chocolate products during storage is the development of fat bloom. For these products isothermal or cycling temperature storage tests are used for accelerated shelf life prediction. However, the applicability of these tests compared to real storage conditions is complicated and shelf life...

Low resolution or pulsed NMR (nuclear magnetic resonance) is an easy and fast way to determine solid fat content (SFC) of cocoa butter and other fats. It can also be used to observe the crystallization process. However, in literature several ways of sample preparation and handling, especially for crystallization kinetics measurement are reported. T...

Filling fat and oil migration in filled chocolate products often cause quality loss, such as fat bloom or changes in texture. Therefore, and due to legal restrictions, the detection and quantification of filling fats and oils in chocolate is of interest. Common methods are fatty acid or triacylglycerol (TAG) analysis by GC or HPLC. Additionally, NM...

A precise shelf life prediction helps to reduce food waste. Beside a loss in texture, the main quality aspect for filled chocolate products during storage is the development of fat bloom. For these products common tests are isothermal or cycling temperature storage. However, the applicability of these tests compared to real storage conditions is di...

Cocoa butter crystallization properties are important to produce high quality chocolate products. Therefore, characteristics for good and poor crystallization properties have to be found and measurement needs to be standardized. Currently, a lot of different measuring instruments are used and even for often used devices such as NMR or DSC, standard...

In filled chocolate products fat migration from the filling into the chocolate shell occurs and causes quality loss, such as fat bloom formation. There are two main hypotheses on the mechanism of migration: molecular diffusion through the liquid fat phase and diffusion along the surface of the particles. To develop effective strategies to prevent f...

Changes of chocolate quality are accompanied by modifications of the outer appearance of the products. The products can change their colour. Furthermore, colour patterns with non-uniform spread over the surface can appear. To identify colour modifications different methods can be used.

Nuts in chocolate are a very popular combination. Most popular in the European market is the use of hazelnuts. Similar to filled products nut oil may migrate into the chocolate matrix with the effect of fat bloom formation. This can be seen as a matt halo around the nut. Fat bloom often is not accepted by the consumer and leads to discard of the fi...

A precise shelf life prediction helps to reduce food waste. Beside a loss in texture, the main quality aspect for filled chocolate products during storage is the development of fat bloom. For these products common tests are isothermal storage and storage with cycling temperature. However, the applicability of these tests compared to real storage co...

Vegan nutrition, lactose intolerance and abandonment of animal fats cause an increased demand for dairy-free products. At the same time a great variety of products with high pleasure value should be offered. In addition to consumer needs, environmental sustainability is getting more important. The production of dairy products including livestock hu...

Cupuassu (Theobroma grandiflorum Schum) is a native fruit of the Amazon region and from its seeds fermentation, it is possible to obtain a product similar to chocolate, known as cupulate. The aim of this study was to evaluate the influence of the pulp concentration on the formation of volatile compounds during fermentation. Considering the high qua...

Filled chocolates are particularly susceptible to quality loss due to oil migration. Since the fillings are often softer than the chocolate coatings, the filling lipids can function as an activator for diffusion processes with the formation of fat bloom as a consequence. Filling lipids can merge with chocolate during production or storage. However,...

Cocoa butter crystallization properties are important to produce high quality chocolate products. Therefore, characteristics for good and poor crystallization properties have to be found and measurement needs to be standardized. Currently, a lot of different measuring instruments are used and even for often used devices such as NMR or DSC, standard...

Cocoa butter crystallization is the key factor for many cocoa products, such as chocolate or cocoa powder. Therefore a lot of research has been done on cocoa butter, chocolate and cocoa powder crystallization. Crystallization properties are influenced by cocoa processing, which starts with cocoa bean fermentation, followed by drying and cleaning. A...

Enrobed products are particularly susceptible to quality loss. Some of the suspected activators are high storage temperature, low shell thickness and filling lipid migration. Lipid migration occurs in stored products, but might also take place during production. During the enrobing process filling lipids from the center might be absorbed and thus e...

Filling lipids are absorbed in enrobers and enriched in the liquid chocolate during the enrobing process. Hazelnut oil, which is common in chocolate products, is known to delay crystallization, soften chocolate, accelerate βV to βVI transformation and fat bloom formation. Since hazelnut oil is only one of many possible filling lipids, other common...

Undesired optical and flavor changes, such as fat bloom, softening of the chocolate, and hardening of the filling, limit shelf life of nougat-filled dark chocolates. The suspected activators for quality loss are increasing fat fractionation, βV to βVI transformation, high storage temperature, low shell thickness, entrained filling fats and fat migr...

Gefüllte Schokoladenprodukte, wie Pralinen oder Schokoladenriegel, werden häufig durch Überziehen hergestellt. Während feste Füllungskerne durch einen Schokoladenvorhang befördert werden, können sich Fette aus der Füllung in der Schokolade lösen und reichern sich im Vorratstank an, da die überflüssige Schokolade in den Prozess zurückgeführt wird. U...

Undesired optical and flavor changes, such as fat bloom, softening of the chocolate and hardening of the filling, limit shelf life of nougat-filled dark chocolates. The suspected activators for quality loss are increasing fat fractionation, βV→βVI transformation, high storage temperature, low shell thickness, entrained filling fats and fat migratio...

The objective of this study was to investigate the influence of various commercial lamps and residual oxygen on discoloration and oxidation of cured boiled sausage. The wavelength dependence of different spectral bands on sausage color and oxygen absorption was investigated. A model packaging system, simulating a gastight package was used to compar...

Die Verbraucherakzeptanz von Wurst besonders im SB-Bereich wird hauptsächlich durch das Aussehen bestimmt, da durch die Verpackung Eigenschaften wie Aroma, Geschmack und Textur nicht wahrgenommen werden können. Brühwurst wird meistens in einer transparenten Verpackung angeboten, daher ist es besonders wichtig, dass die abgepackten Erzeugnisse auch...

Milchpulver enthalten Lactose in amorpher Form und sind daher hygroskopisch und instabil. Bei unkontrollierter Kristallisation der amorphen Lactose kann es zu Schwierigkeiten durch Verklumpen oder Bräunungsreaktionen in Milchpulvern oder trockenmilchhaltigen Folgeprodukten kommen. Um die Kristallisationsneigung der amorphen Lactose zu bestimmen, wu...