{"id":1201,"date":"2023-08-31T12:00:38","date_gmt":"2023-08-31T12:00:38","guid":{"rendered":"https:\/\/interpraline.de\/how-does-alcohol-in-the-filling-change-the-migration-of-moisture-in-chocolates-and-how-does-this-affect-storage-stability\/"},"modified":"2025-12-03T15:22:07","modified_gmt":"2025-12-03T14:22:07","slug":"how-does-alcohol-in-the-filling-change-the-migration-of-moisture-in-chocolates-and-how-does-this-affect-storage-stability","status":"publish","type":"post","link":"https:\/\/interpraline.de\/en\/how-does-alcohol-in-the-filling-change-the-migration-of-moisture-in-chocolates-and-how-does-this-affect-storage-stability\/","title":{"rendered":"How does alcohol in the filling change the migration of moisture in chocolates and how does this affect storage stability?"},"content":{"rendered":"

The storage stability of pralines is largely determined by the migration of ingredients from the filling into the surrounding chocolate shell. This applies not only to fat-based fillings, but also to aqueous and aqueous-alcoholic fillings, such as truffle fillings. As part of a research project conducted at the German Institute of Food Technologies (DIL), storage tests were carried out at various temperatures with fillings that differed both in terms of water activity and alcohol content. The migration of the filling contents was monitored in detail on the basis of concentration changes in different chocolate layers. In addition to these changes, the effects of the migration of moisture and alcohol on the texture and appearance of the chocolate were also recorded. The results of this work will be presented and discussed in the lecture. It was found that the presence of alcohol in the filling dramatically changes the migration of water in the chocolate without the alcohol itself being transferred to the shell in large quantities. The data was also used to model the migration in order to generalize the results. A corresponding software tool will be presented in the lecture.<\/span><\/p>\n<\/div><\/div><\/div>

\"Knut<\/div><\/div>
Knut Franke<\/span>Leibniz University Hanover<\/span><\/div><\/div>
Institute of Food Science and Human Nutrition<\/div><\/div><\/div>
    \n
  • 11\/1982 – 08\/1986 <\/strong>
    \nStudy of Food Engineering, Technical University Dresden<\/li>\n
  • 12\/1989 – 12\/1992<\/strong>
    \nPostdoc at Technical University Dresden, Institute for Food Engineering<\/li>\n
  • 01\/1993 – 10\/1995<\/strong>
    \nProject leader at company Tscheuschner & Bindler, R&D in confectionery machinery<\/li>\n
  • 11\/1995 – 03\/2019<\/strong>
    \nSenior scientist at the German Institute of Food Technologies (DIL)<\/li>\n
  • Since 04\/2019<\/strong>
    \nLecturer for food technology at Leibniz University Hannover<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

    How does alcohol in the filling change the migration of moisture in pralines and how does this affect storage stability?<\/strong>
    \nKnut Franke, Leibniz University Hanover<\/p>\n","protected":false},"author":1,"featured_media":781,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[109],"tags":[114],"class_list":["post-1201","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety-quality-assurance","tag-knut-franke-en"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/interpraline.de\/wp-content\/uploads\/2023\/08\/knut_franke.jpg","_links":{"self":[{"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/posts\/1201","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/comments?post=1201"}],"version-history":[{"count":10,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/posts\/1201\/revisions"}],"predecessor-version":[{"id":4867,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/posts\/1201\/revisions\/4867"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/media\/781"}],"wp:attachment":[{"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/media?parent=1201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/categories?post=1201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/interpraline.de\/en\/wp-json\/wp\/v2\/tags?post=1201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}