Alcohol in praline fillings influences the water migration within the surrounding chocolate shell

authored by: Knut Franke, Dana Middendorf, Volker Heinz, Ute Bindrich
Abstract: Migration of water and/or ethanol from praline fillings into the surrounding chocolate, during storage can cause severe quality defects in such products. Therefore, knowledge about migration behaviour is crucial to produce high quality, shelf-stable, confectioneries. We measured contents of water and ethanol in several chocolate, layers differing in their distance to such fillings during storage for 8 weeks at 18 or 26, °C. Fillings were formulated to possess different water activities between 0.65 and 0.75, as well as ethanol contents between 0% and 16%. As could be expected, the higher, storage temperature increases the rate of migration of water as well as ethanol, However, the presence of ethanol in the filling was much more important for the water, migration. It tremendously increased the water contents in the chocolate but also led to, non-linear kinetics of the migration rate during storage. The migration of water could be, successfully modelled using the diffusion model with some adaptations to be able to, describe the special influence of ethanol on water migration and chocolate properties.
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
External Organisation(s): German Institute of Food Technology (DIL e.V.)
Type: Article
Journal: Journal of food engineering
Volume: 315
ISSN: 0260-8774
Publication date: 02.2022
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Food Science
Research Area (based on ÖFOS 2012): Food processing engineering
Electronic version(s): https://doi.org/10.1016/j.jfoodeng.2021.110805 (Access: Closed)