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Measurement and Control of the Gloss of Chocolate
Author(s) -
Schomaker Marion,
Schräer Christian,
Lörcher Marc
Publication year - 2020
Publication title -
chemical engineering and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.403
H-Index - 81
eISSN - 1521-4125
pISSN - 0930-7516
DOI - 10.1002/ceat.202000003
Subject(s) - gloss (optics) , materials science , food science , mathematics , composite material , chemistry , coating
Taste and melting behavior are important quality criteria for chocolate. Beyond these, the gloss, snap, and texture are relevant. Different process parameters influence the gloss as well as other criteria such as shell life and fat bloom resistance. In this work, a method to measure the gloss of chocolate is introduced and adapted to small chocolate articles. With this, the gloss could be measured reproducibly. Different process parameters are varied and the gloss of the chocolate is determined. Various methods to improve the gloss are suggested and evaluated.