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Gottfried Ziegleder

 

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UV protection for packaged foods

Transparent plastic packaging is increasingly replacing traditional food packaging made…

16 November 2007 | By Wolfgang Danzl and Gottfried Ziegleder, Fraunhofer IVV

Transparent plastic packaging is increasingly replacing traditional food packaging made of glass and metal. The advantages of transparent plastic packaging are; its low weight, low cost, design flexibility and the opportunity to present products in an attractive way. However, compared to traditional packaging made of glass, metal, aluminum-laminated films or…

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When are chocolates really finished?

Unfinished crystallisation in freshly produced chocolates is one of the…

6 November 2006 | By Julia Strassburg, Nestle Research Center, Vers-chez-les-Blanc, Gottfried Ziegleder, Fraunhofer Institut Verfahrenstechnik und Verpackung and Steve Beckett, Nestle R&D Centre York

Unfinished crystallisation in freshly produced chocolates is one of the major reasons for fat bloom, especially for filled products. Chocolate shells, if insufficiently crystallised, show reduced resistance to oil-migration of fillings. The influence of two production parameters, cooling tunnel time and storage temperature, on the finished state of chocolates is…