Effects of particle size distribution and composition on rheological properties of dark chocolate

Emmanuel Ohene Afoakwa, A. Paterson, Mark Fowler

Research output: Contribution to journalArticle

108 Citations (Scopus)

Abstract

Control of chocolate viscosity is vital to its quality and production cost, and directly influenced by solids particle size distribution (PSD) and composition. Effects of PSD and composition on rheological properties of molten dark chocolate were investigated by varying PSD [D90 (90% finer than this size) of 18, 25, 35 and 50 μm], fat 25, 30 and 35% and lecithin (0.3 and 0.5%) using a shear rate-controlled rheometer. PSD, fat and lecithin content significantly affected all rheological parameters, with significant interaction among factors. Increasing particles size gave significant reductions in Casson plastic viscosity, Casson yield value, yield stress, apparent viscosity and thixotropy, with greatest effect with 25% fat and 0.3% lecithin, which reduced with increasing fat and lecithin contents. Statistical analysis revealed that fat exerts the greatest effect on the variability in all the rheological properties followed by PSD and lecithin. PSD, fat and lecithin could be manipulated to control dark chocolate rheology, influencing quality whilst reducing production cost.
LanguageEnglish
Pages1259-1268
Number of pages9
JournalEuropean Food Research and Technology
Volume226
Issue number6
DOIs
Publication statusPublished - Apr 2008

Fingerprint

Lecithin
Lecithins
chocolate
particle size distribution
Oils and fats
rheological properties
Particle Size
Particle size analysis
phosphatidylcholines
Fats
lipids
Chemical analysis
Viscosity
viscosity
production costs
Rheometers
Costs and Cost Analysis
rheology
Rheology
Shear deformation

Keywords

  • chocolate
  • rheology
  • plastic viscosity
  • yield stress
  • particle size distribution
  • emulsifiers

Cite this

Afoakwa, Emmanuel Ohene ; Paterson, A. ; Fowler, Mark. / Effects of particle size distribution and composition on rheological properties of dark chocolate. In: European Food Research and Technology. 2008 ; Vol. 226, No. 6. pp. 1259-1268.
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Effects of particle size distribution and composition on rheological properties of dark chocolate. / Afoakwa, Emmanuel Ohene; Paterson, A.; Fowler, Mark.

In: European Food Research and Technology, Vol. 226, No. 6, 04.2008, p. 1259-1268.

Research output: Contribution to journalArticle

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