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Food | Yield point and viscosity of chocolate with RheolabQC

Rheological properties of chocolate do not only influence the feeling in the mouth but also its process characteristics. A method for the determination of the yield point and the viscosity of chocolate is presented in this report.

This report describes a measuring method for determining the yield point of chocolate. The yield point influences the way the chocolate levels out and how it melts in the mouth and on hands.

Chocolate manufacturers are not only interested in the processing properties of their product but also in the spatial distribution of the cocoa butter molecules. They aim to produce a „Beta V crystal structure“, which melts on the tongue at temperatures between 29 °C and 33 °C. Without this crystal structure the chocolate tastes waxy or is too soft at room temperature.

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