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Rheology of pre-crystallised chocolate masses

 
: Danzl, Wolfgang; Ziegleder, Gottfried

New food 16 (2013), No.5, pp.67-70
ISSN: 1461-4642
English
Journal Article
Fraunhofer IVV ()

Abstract
Chocolate can be described as a suspension consisting of non-fat particles (sugar, cocoa solids and milk powder particles) dispersed in cocoa butter and a portion of milk fat as a continuous phase. Its unique pleasant taste is produced by a complex interaction of odour-active volatile compounds, which are supplementary to the fine bitterness of cocoa and the sweetness of sugar. The characteristically pleasant mouth-feel is produced by the melting behaviour of cocoa butter, its flavour release and the rheological properties of the melting mass.

: http://publica.fraunhofer.de/documents/N-267019.html