Chocolate
When it comes to chocolate production, nothing is more important than the quality of the end product. Proper measurement techniques that help producers fulfill the high expectation of consumers play an important role here. And that’s where Anton Paar can help. We have a broad portfolio of instruments that supports targeted characterization of your chocolate product.
Anton Paar Products
XRDynamic 500
Abbemat Essential
Nova
DMA 1002
DMA 502
L-Cor 8000
L-Cor 4000
Cora 5001 Direct Standard
Cora 5001 Fiber Process Monitoring
Cora 5001 Fiber Standard
Litesizer DIA
SurPASS 3
MCR
Lyza
HTR 3000
Ultrapyc
L-Cor 6000
L-Rix
Abbemat Advanced
Litesizer DIF 500
Tribometer
Multiwave
Multiwave GO Plus
DMA 4002
DMA 5002
DMA 6002
MCR 102e/302e/502e
RapidOxy 100
RheolabQC
ViscoQC
Ultratap
Brabender MT-CA
Brabender ViscoQuick
Cocoa powder and raw ingredients
The Litesizer series determines both the particle size and distribution of raw chocolate ingredients – in the form of cocoa powder – to help you define the texture and melting characteristics of the chocolate you produce. The result? The creamy mouthfeel of chocolate that we all love. The size of cocoa powder particles influences several parameters, including viscosity. The finer the cocoa powder, the higher the viscosity of the molten chocolate during production. What’s more, a large proportion of very small particles increases the total surface area, meaning that you need more cocoa butter to coat the particles and enable them to flow. By optimizing particle size distribution with the Litesizer DIF , you reduce the amount of viscosity modifiers needed in the chocolate, which indirectly influences quality. Add Ultratap to the mix and you can also analyze tapped density, which lets you understand packing density and settling during transportation.
Chocolate melt
With our rheometers or viscometers – ViscoQC , RheolabQC, and MCR 72/92 – you can determine the flow behavior at different shear rates, the yield point, and the dynamic viscosity to optimize the conching process for a perfect coverage of chocolate surfaces. Apply this knowledge for process engineering or to characterize mouthfeel and texture. Use an MCR rheometer with tribology accessories to analyze sensory perception of chocolate melt. For optimization and routine monitoring of well-defined particle size distribution for high-quality products, the Litesizer series is the solution.
Chocolate bars and biscuits
If you want to know more about the crystallization of fats and sugars or the presence of occluded air, look no further than our Ultrapyc series for solid density measurement. When it comes to aerated chocolate, this instrument determines if bubbles have been created properly and if they’re open or closed. RapidOxy 100 helps improve the shelf life of a range of chocolate ingredients, including cocoa powder and cocoa mass, by evaluating the influence of the oxidation process and shelf life on certain parameters like processing, storage, and product ingredients.
Food packaging
Active packaging prolongs a product’s shelf life, enhances safety, and maintains quality through the use of functional films and coatings. To ensure their effectiveness, these coatings must be characterized via zeta analysis. SurPASS 3 ’s titration unit determines the surface zeta potential via streaming potential measurements to develop, analyze, and control surface modifications, while Litesizer DLS 501 analyzes coating suspensions used for surface modifications with electrophoretic light scattering technology.
Process instrumentation
Coriolis mass flow meters facilitate the accurate dosing of ingredients, leading to efficient production processes and reducing product wastage, while our L-Rix inline refractometer monitors your recipe by determining concentration during production.
