Rheology of Chocolate

By: Stanciu, Ioana

The book titled Rheology of Chocolate is structured into five chapters. Chocolate is one of the world's most beloved snacks, and its texture-or mouthfeel-is essential to how consumers perceive its quality. The textural aspects of chocolate, which influence its characteristic flavor, can be finely controlled. Mouthfeel is typically evaluated by examining flow behavior-this is where rheology comes in. The most fundamental rheological test performed on chocolate is viscosity measurement. In this process, a small sample is sheared at a fixed shear rate, and the stress required to achieve that rate is measured. Dynamic viscosity is then calculated by dividing shear stress by shear rate. The viscosity-temperature profile of chocolate is crucial for optimizing formulation, tempering, and even for considering the ideal consumption conditions.

• Format: Paperback
• Language: English
• ISBN: 6206782573
• ISBN13: 9786206782575
• Release Date: July 2025
• Publisher: LAP Lambert Academic Publishing
• Length: 120 Pages
• Weight: 0.38 lbs.
• Dimensions: 0.3" x 6.0" x 9.0"