 In search of the perfect chocolate!
22 Jun 2009 Work using the Morphologi G3 automated particle characterization system from Malvern Instruments is demonstrating its efficacy for the fully automated analysis of particles in chocolate.
The measurement of chocolate has been made possible with the introduction of a new large volume wet cell for the Morphologi G3. Significantly, the data obtained correlate with critical quality tests such as ‘mouth feel’. A full report on the work can be freely downloaded by following the company article webpage link on the right hand side of the screen. Manufacturers traditionally rely on tasting panels to assess the mouth feel of chocolate - a key determinant of the success or failure of a product. However, taste panel observations are inevitably prone to human subjectivity and variability. The Morphologi G3, equipped with a new wet cell accessory,...
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