Bittersweet Symphony: The effect of optimized particle sizing in the chocolate manufacturing process
The unique taste and mouthfeel when a piece of chocolate is melting slowly on your tongue relies on a inimitable composition as well as optimized and harmonised particle sizes of chocolate ingredients such as cacao, sugar and milk. Particle size analysis within the manufacturing process ensure high quality standards and enables process monitoring.
Join this webinar and learn about:
- Particle sizing in the chocolate manufacturing process
- Optimizing sample dispersion by:
- Choosing the right carrier liquid
- Choosing the right temperature
- Applying ultrasound
- Addition of surfactants
Nicole Koch works as application specialist for particle characterization and surface charge at Anton Paar GmbH. She studied Biochemistry / Molecular Biology at the University of Jena, Germany and earned a PhD in Biochemistry before joining Anton Paar.
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