Minimization of filling oil migration through milk components in nougat masses
The quality of pralines depends not only on taste but also on appearance, texture, and stability. A common issue is fat bloom, which occurs due to the migration of filling oil into the chocolate shell, leading to a whitish coating and softening of the product. Nut-based fillings such as nougat are particularly affected. Since over 60% of complaints about chocolate products are related to fat bloom, there is significant interest in fat-bloom-stable formulations within the export-oriented German confectionery industry, which is largely composed of SMEs.
A recently completed IGF project demonstrated that even low concentrations (5%) of fat-free milk components in dark chocolate can delay fat bloom formation without causing sensory or technological drawbacks. Building on this, the current research project investigates whether these milk components can also inhibit oil migration in hazelnut and almond nougat fillings, thereby improving the stability of pralines. In addition to skimmed milk powder, casein, lactose, and whey protein, plant-based alternatives are also being tested and analyzed to address the growing demand for vegan products. Since nougat masses are not subject to cocoa regulations, the use of these components is legally unproblematic. The research findings aim to improve formulations to reduce the susceptibility of filled chocolate products to fat bloom.
Industry group:
- Association of the German Confectionery Industry (BDSI), Bonn
- Association of the German Dairy Industry (MIV), Berlin
Financial support:
- The Research Association of the German Food Industry (FEI), Bonn; project ID: 01IF22521N
Project researchers and contact:
Research Assistant
NameDr.-Ing. Birgit Böhme
Product Development, Food Process Engineering
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© Sven Ellger
Prof. Dr. rer. nat. Anja Maria Wagemans (geb. Oechsle)
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