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Quality loss of white chocolate, considered the main reaction which limits the shelf-life, is caused by loss of white color during its storage. The main objective of this research was to determine the kinetic data of transformations that entail loss of quality in white chocolate, providing information about the degradation over time. For the kinetic study the samples were stored at approximately 82% RH to accelerate the reaction, at 10, 20 and 30 °C. Three formulations were made: with whey (Formulation 1), with skim milk (Formulation 2) and with Globe TM Chocosystem (Formulation 3). The Formulation 3 maintained the white color longer compared to Formulations 2 and 3, according with the values of Ea (kcal/ gmol.K), and Q 10 obtained.

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