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In order to characterise the structure and flow behaviour of model chocolate systems Nuclear Magnetic Resonance (NMR) and rheometry were used to determine the  T   1   - and  T   2   - NMR relaxation times and their corresponding flow functions.  T   1   and  T   2   characterise the molecular mobility of fluids and correlate with both the zero-shear-rate and infinity viscosity of various chocolate model systems (determined with rotational rheometry and capillary rheometry). Based on this correlation, NMR provides the possibility to determine characteristic viscosities of chocolate masses by means of NMR-relaxation experiments. The viscosities of chocolate masses are important process parameters, as they are used for quality control of the production process. An online process viscosimetry via  T   2   relaxation would allow the installation of an efficient process control and, thus, a process automation. This NMR application with comparatively short measuring times is especially interesting for disperse systems where the use of conventional rheometric techniques may cause large errors. The only prerequisite for the measurement of the viscosities using NMR is a previous calibration. This was performed with the help of rotational and capillary rheometry. The NMR self-diffusion experiments are especially appropriate to characterise the influence of emulsifiers on the structure and the flow behaviour of chocolate masses.

Characterisation of the Structure and Flow Behaviour of Model Chocolate Systems by Means of NMR and Rheology