Decrease of the amount of fat in chocolate at constant viscosity by optimizing the particle size distribution of chocolate
Janine Deou, Hela Bessaies-Bey, Fabien Declercq, Paul Smith, Stéphane Debon, Joël Wallecan, Nicolas Roussel
Topics & Concepts
Dark chocolateAtomic packing factorRheologyViscositySuspension (topology)Particle sizeMaterials scienceFraction (chemistry)Volume fractionParticle-size distributionSugarChromatographyChemistryFood scienceComposite materialMathematicsCrystallographyHomotopyPure mathematicsPhysical chemistryPolysaccharides Composition and ApplicationsFood Chemistry and Fat AnalysisRheology and Fluid Dynamics Studies