Effect of weight fraction of total dry residue of cacao products on chocolate shelf life |
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| Authors: | M V Osipov N B Kondrat’ev O S Rudenko L M Aksenova |
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| Institution: | 1.Research Institute of the Confectionery Industry,Moscow,Russia |
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| Abstract: | The oxidative stability of fats extracted from various types of chocolate differing in content of total dry residue of cacao
products during storage is investigated. Data allowing predicting the shelf life of chocolate are given. The induction time
and shelf life of chocolate vary depending on the weight fraction of the total dry residue of cacao products. |
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