Understanding the production and perception of chocolate through particle size analysis

Chocolate occupies a special place in the Western palate and one of its attractions is known to be due to its unique mouthfeel, which depends on the composition of the fat phase in the chocolate and also on the size of the cocoa, milk and sugar particles suspended in the fat, with presence of particles above 30µm being a critical quality parameter for chocolate. Laser diffraction is an ideal instrument for quality control measurement of chocolate as it can detect changes in the presence of coarse particles relating to processing and product type and the proportion of particles above 30µm quantified.


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