Predicting the fats migration rate in chocolates with praline mass fillings

Chocolate products are very popular among consumers, so the safety of products during storage plays an important role. The processes of fat migration and oxidative spoilage have the greatest influence on the safety of products. The processes of fat migration cause changes in the surface condition of chocolate products, and the oxidation of the fat fraction of products is accompanied by the appearance of an unpleasant rancid taste and foreign odor. These changes reduce the shelf life of products and create a negative consumer impression. Nut raw materials, peanuts and sunflower seeds are most often used in the manufacture of confectionery products. The fat fraction of such types of raw materials is fats that are in the liquid phase at room temperature, with a high content of unsaturated fatty acids. Such fats migrate relatively easily to various parts of the product, and during storage of confectionery products they are at high risk of oxidative processes. The purpose of this work was to study the influence of the chemical composition of the fat-containing filling of chocolates on the rate of fat migration. Model samples of chocolates with fillings from praline masses and praline types were made. To prepare the filling from praline masses, they used a mass of hazelnut, cashew, almond kernels, and, like praline, peanuts. As a separable component of chocolate is dark chocolate with a cocoa content of 54 %. The samples were stored at a temperature of 18 °С and a relative humidity of 40 %. Studies have been carried out on the processes of migration of unsaturated fatty acids from the origin of praline/praline-type masses onto the surface of the chocolate candy body. The mathematical dependences of the increase in the mass fraction of oleic and linolenic acids on the surface of chocolate candies with praline/praline-type fillings into the chocolate body of the candy during storage are substantiated. The highest rate of migration of the mass fraction of oleic acid was found in the filling based on hazelnuts, the highest rate of migration of linoleic acid was found in the filling based on peanuts.