The particle size and rheology of the chocolate are critical factors in determing and predicting mouthfeel

Chocolate is an affordable yet luxurious treat with mature markets in Europe and North America and developing markets around the world. The secret of chocolate’s almost universal appeal is in the mouthfeel – the “snap” of the first bite, how the chocolate melts and how it coats the inside of the mouth. Despite being a consumer experience, mouthfeel is strongly related to the materials science of chocolate as a composite material. 

The particle size and rheology of the chocolate are critical factors in determining and predicting mouthfeel. In this whitepaper we will describe how laser diffraction and rheology can be used to characterise the mouthfeel of chocolate.

 

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