Food | Yield point and Viscosity of Chocolate Samples with the Rotational Rheometer RheolabQC
Rheological properties of chocolate not only influence its texture but also its process characteristics. This report presents a method for the determination of the yield point and the viscosity of chocolate.
Chocolate manufacturers usually aim for a specific crystal structure of the cocoa butter molecules to ensure the desired melting behavior and texture for their products. The beta V crystal structure ensures that the chocolate does not melt at room temperature and also gives chocolate its desired texture for consumption. Without this structure, the chocolate can be too soft or taste waxy. The yield point is connected to this structure and therefore also to these properties. Additionally, it also informs about the chocolates leveling behavior which is relevant for the production process.
Therefore, this report aims to describe a method for determining the yield point of chocolate according to IOCCC 2000, using RheolabQC.
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