Entwicklung von Optimierungskriterien für die One-Shot Injection Moulding Technologie bei Schokoladensystemen (OSIM)

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INNOSUISSE

Project number

7799.2;4 LSPP-LS

Project title

Entwicklung von Optimierungskriterien für die One-Shot Injection Moulding Technologie bei Schokoladensystemen (OSIM)

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Short description (English)	Entwicklung von Optimierungskriterien für die One-Shot Injection Moulding Technologie bei Schokoladensystemen (OSIM)
Abstract (English)	The One Shot Technology (OST) is a specific injection moulding technique used for chocolate and chocolate-like systems in confectionery industry. With one shot two masses, one forming the filling in the centre the other the shell around are injected into the mould through a double capillary at the same time. It is of importance to form a shell with constant wall thickness to avoid the centre mass shining or even breaking through. Up to now this is only empirically worked out. The two masses contain in general liquid fat phases (mass fractions: 28-40%) at moulding temperatures of around 30 °C. To get good product quality characteristics like surface gloom, snap, soft melting and no fat bloom during storage, the masses have to be pre-crystallized. This increases the mass viscosities, which has an impact on the moulding behaviour and the regularity of shell wall thickness. - This project aims to work out optimization criteria for one shot processing of pre-crystallized chocolate masses with respect to the adjusted combination of their viscosities, degrees of pre-crystallization and temperatures. Chocolates newly pre-crystallized by High Shear Seed (HSS) crystallization shall be compared to their conventionally tempered counterparts. The temperature of the moulds shall be another important parameter to be included in the optimization scheme. In particular it shall be proved whether HSS pre-crystallized masses containing well defined fat seed crystals allow cooling, instead of pre-warming of the moulds (1), accelerate the one-shot moulding (2) , improve de-moulding due to better volume shrinkage during crystallization (3) and improve product quality (4).

Category

Text

Short description
(English)

Entwicklung von Optimierungskriterien für die One-Shot Injection Moulding Technologie bei Schokoladensystemen (OSIM)

Abstract
(English)

The One Shot Technology (OST) is a specific injection moulding technique used for chocolate and chocolate-like systems in confectionery industry. With one shot two masses, one forming the filling in the centre the other the shell around are injected into the mould through a double capillary at the same time. It is of importance to form a shell with constant wall thickness to avoid the centre mass shining or even breaking through. Up to now this is only empirically worked out. The two masses contain in general liquid fat phases (mass fractions: 28-40%) at moulding temperatures of around 30 °C. To get good product quality characteristics like surface gloom, snap, soft melting and no fat bloom during storage, the masses have to be pre-crystallized. This increases the mass viscosities, which has an impact on the moulding behaviour and the regularity of shell wall thickness. - This project aims to work out optimization criteria for one shot processing of pre-crystallized chocolate masses with respect to the adjusted combination of their viscosities, degrees of pre-crystallization and temperatures. Chocolates newly pre-crystallized by High Shear Seed (HSS) crystallization shall be compared to their conventionally tempered counterparts. The temperature of the moulds shall be another important parameter to be included in the optimization scheme. In particular it shall be proved whether HSS pre-crystallized masses containing well defined fat seed crystals allow cooling, instead of pre-warming of the moulds (1), accelerate the one-shot moulding (2) , improve de-moulding due to better volume shrinkage during crystallization (3) and improve product quality (4).