Chocolate taste and texture are what matter most to the consumer. For the manufacturer, product consistency, quality control and cost-efficient production are vital to maintain brand reputation.
Understanding, monitoring and controlling particle size and particle shape, in air or liquid, are key factors in ensuring consistent, high quality production of chocolate. Crystallinity of cocoa butter and sugar can be related to chocolate bloom and shelf life.
Malvern Panalyitcal’s analytical solutions for particle size, particle shape and crystallinity add value throughout the chocolate manufacturing process. Supported by Malvern Panalytical’s industry and applications knowledge they are used to:
Mastersizer rangeThe smartest way to measure particle size |
Morphologi rangeAutomated imaging for advanced particle characterization |
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Measurement type | ||
Particle size | ||
Particle shape | ||
Particle size range | 0.01µm - 3500µm | 0.5µm - 1300µm |
Technology | ||
Laser Diffraction | ||
Image analysis | ||
Dispersion type | ||
Dry | ||
Wet |