Chocolate is a complex multi-phase product consisting of fat, milk, cocoa powder and sugar, as well as other additive such as emulsifiers and flow modifiers. Of critical importance for both the sensory characteristics (texture) and processing of chocolate is its rheology or viscosity, which is influenced by many factors including particle characteristics such as size and shape, as well as fat composition and structure. 

To date the Casson model has been widely used to characterise the flow properties of Chocolate. This model is used to assess differences in chocolate flow properties that can be appropriated to the behavior during processing such as pump-ability and slump characteristics. 

In this application note, chocolate samples were analysed using the aforementioned method and the results discussed.


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