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


Do you have any questions or requests? Use this form to contact our specialists.

Related Products

Partica mini LA-350
more Partica mini LA-350

Laser Scattering Particle Size Distribution Analyzer

more Eyecon2™*

Direct Imaging Particle Analyzer

Partica LA-960V2
more Partica LA-960V2

Laser Scattering Particle Size Distribution Analyzer

more PSA300*

Static Image Analysis System Particle Size

SA-9600 Series
more SA-9600 Series

BET Flowing Gas Surface Area Analyzers

ViewSizer 3000
more ViewSizer 3000

Multi-Laser Nanoparticle Tracking Analysis (NTA)