Rheological Properties of Chocolate

Quemada et al. (1985) model (Equation 2.11) was used to analyze data on cocoa dispersions (Fang et al., 1996) and the role of cocoa butter replacers (Fang et al., 1997). Selected values of rheological properties of chocolate are given in Table 5-G. In addition, the data of Fang et al. (1996) (Table 5-H) before and after degasification as a function of temperature are note worthy. 

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Schantz, B., Rohm, H., 2005. Influence of lecithin-PGPR blends on the rheological properties of chocolate. Lebensm. Wiss. Technol. 38, 41-45. 

Lipases are used to hydrolyse milk fat for a variety of uses in the confectionary, sweet, chocolate, sauce and snack food industries and there is interest in using immobilized lipases to modify fat flavours for such applications (Kilara, 1985). Enzymatic interesterification of milk lipids to modify rheological properties is also feasible. 

In order to use these powders for chocolate seeding, a characterisation of their mechanical and rheological properties is needed and this will be done in future work. 

Steiner, E. H. 1958. A new rheological relationship to express the flow properties of melted chocolate. Rev. Internationale de la Chocolatiere. 13 290-295. 

Fats provide fundamental structural and textural attributes to a wide range of consumer products, including lipstick, chocolate, and everyday products such as butter and margarine (1, 2). Within these fat-based products, certain textural properties are required to meet desirable sensory attributes to gain consumer acceptance (3). This has led to an increase in research efforts on the physical properties of fats, particularly their rheology. 

Pastry, Cake, and Biscuit Products. In general, fats play several essential nutritional, technological, functional, and organoleptic roles in most all-bakery applications. As a result of its physical properties, fat plays a major part in the production of the majority of items in the pastry, cake, biscuit, and chocolate confectionery sector for example, in the preparation of pastry cream and in the desired appearance and texture of the end product. These physical properties include, above all, the rheological properties (consistency, plasticity, texture, etc.), and the properties of fusion and crystallization depend on the type of fat, the temperature, and the working conditions of the product. 

Chapters 18—25 are related in that they discuss aspects of crude oil-based emulsions. The topic of environmental emulsions is covered by Fingas, Fieldhouse, and MuIIin. They analyze in depth the emulsification and stabilization processes in oil spills. These processes are crucial because they complicate the removal and treatment of these so-called mousses or chocolate mousses. Natural forces in the form of wind and waves are important mechanisms for the formation of the oil-spill emulsions. Most likely, the stabilization of the formed dispersions is due to naturally occurring components such as asphaltenes and resins. The authors give a comprehensive analysis of different kinds of oil spills with regard to stability and rheological properties. 

Several manufactures have mastered the process and adjusted the internal composition to its performance in chocolate as rheology controller. The internal product composition and structure are proprietary information. PGPR has exceptionally good water-binding properties, which is of major importance for its effect in chocolate. 

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