Using Rheology to Measure and Analyse Chocolate

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Made up of fat, milk, cocoa powder, sugar and other additives such as emulsifiers and flow modifiers chocolate is a complicated multi-phase product. The rheology or viscosity of chocolate is crucial for its texture and processing. The size and shape along with fat composition and structure are all influential factors in this.

The flow properties of chocolate are usually characterized using the Casson model. Differences in flow properties such as pump-ability and slump characteristics are assessed during processing.

The Casson model was used here to analyze chocolate samples and the results are discussed.

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This information has been sourced, reviewed and adapted from materials provided by Malvern Panalytical.

For more information on this source, please visit Malvern Panalytical.

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