Back to Particle Characterization Products Overview

Particle Characterization of Chocolate

Particle Characterization

The chocolate production process today is a marriage between technology and craftsmanship. Generally, the presence of particles above 30 µm leads to poor mouth-feel. It is perceived as gritty. Meanwhile, particles below 20 µm feels silky and smooth. Below 30 µm, 2-3 µm of a particle size difference can be detected by the tongue as a different level of smoothness. Therefore, monitoring, standardizing and setting specifications for particle size testing is a critical and necessary measure for quality control across chocolate plants.

Application Downloads


Sie haben Fragen oder Wünsche? Nutzen Sie dieses Formular, um mit unseren Spezialisten in Kontakt zu treten.

Related Products

Partica mini LA-350
mehr Partica mini LA-350

Laser Scattering Particle Size Distribution Analyzer

mehr Eyecon2™*

Direct Imaging Particle Analyzer

mehr Partica CENTRIFUGE*

Centrifugal Nanoparticle Analyzer

Partica LA-960V2
mehr Partica LA-960V2

Laser Scattering Particle Size Distribution Analyzer

mehr PSA300*

Static Image Analysis System Particle Size

SA-9600 Series
mehr SA-9600 Series

BET Flowing Gas Surface Area Analyzers

ViewSizer 3000
mehr ViewSizer 3000

Multi-Laser Nanoparticle Tracking Analysis (NTA)