Targeted crystallization of fat-based systems for coatings and barrier layers to control moisture diffusion
Barrier layers and coatings are essential components of pastries and confectioneries which are composed of layers differing in water activityies. Typical examples are layered cakes and truffle chocolates. These barrier layers are applied to control moisture migration keeping the cakes crispy over a longer time.
Within the project, attributes of the used fat mixtures which are required to achieve an optimal barrier function were investigated.
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