Particle Analysis of Chocolate

Applications

Food & Beverage

As the food supply chain has become increasingly global, there is a growing focus on the safety and integrity of food and beverage products, agricultural crops, and other natural products such as oils, spices, and nutraceutical and dietary supplements. HORIBA’s portfolio of physical and spectroscopic tools have unique capabilities to rapidly, routinely, and inexpensively characterize these important characteristics. For particle sizing and particle counting, the portfolio of tools includes laser diffraction, dynamic light scattering, and multi-laser NanoTracking Analysis. For chemical identification, a variety of spectroscopic tools are available: Raman and Raman microscopy can be used for organic and inorganic chemical ID, and A-TEEM fluorescence provides the ability to detect many common organic contaminants at extremely low (PPB to PPT) levels, or to detect unwanted compounds associated with smoke taint or mold.

Browse Applications

Phosphates, nitrates and potash are common parts of most fertilizers, containing the three main elements needed for plant growth. Size and shape information can help determine the speed at which these nutrients can break down, how homogonous the mixture is and many other qualities. In this application note, a mixture of diammonium phosphate and monoammonium phosphate was tested on the Analysette 28, a dynamic image analyzer.

There is an increasing demand for quality control on wines worldwide, and consequently more and more needs for elemental analysis. Thanks to its multi-element analysis capability, its high sensitivity and its ease-of-use, the ICP-OES technique is well adapted for wine elemental characterization.

Microplastics analysis in food: assessing human exposure through Raman micro-spectroscopy

Sugar, a widely consumed dietary ingredient, is present in numerous food products, including desserts and beverages. Its production involves several stages—extraction, purification, crystallization, and drying—each presenting potential contamination risks from plastic-based equipment and packaging. In this work, we demonstrate the typical workflow for microplastics analysis using Raman microspectroscopy.

The ICP technique is widely accepted in agriculture institutions for the determination of major and minor elements in soils and plant, heavy metal content in soils, receiving industrial waste and environmental monitoring of soils.

Milk is a significant source of calcium (Ca), which is essential for various bodily functions, including maintaining bone health, muscle function, and nerve transmission. In this application note, we introduce HORIBA’s compact benchtop X-ray fluorescence spectrometer, MESA-50, as an easy, rapid, and safe method for determining calcium content in milk.

This study, Absorbance-Transmittance Excitation Emission Matrix Method for Quantification of Major Cannabinoids and Corresponding Acids: A Rapid Alternative to Chromatography for Rapid Chemotype Discrimination of Cannabis sativa Varieties, conducted at the University of Mississippi and published in 2022 in Cannabis and Cannabinoid Research, explores the potential of simultaneous acquisition of absorbance transmittance excitation-emission matrix data, A-TEEM™ spectroscopy, an optical technique that combines ultraviolet-visible and fluorescence spectroscopy.

Rice mainly consists of starch, but it also contains inorganic nutrients, and it has been reported that different inorganic elements have different distributions in a rice grain. We carried out elemental distribution imaging of inorganic nutrients with the HORIBA XGT-9000 X-ray analytical microscope. The result successfully visualized that P and K were accumulated in specific areas of a rice grain, while S and Zn were uniformly distributed within a rice grain.

Temperature management for cookies, bread and etc.

Control the temperature of each process such as cooling process of dough, baking in the oven and etc. No hygienic problem as it is non-contact and improve quality.

In the food industry, the compounds characterization is a critical step to ensure the quality of the products or to provide information to customers which can be sensitive to allergies. In this application note, we showed how optical spectroscopies and laser diffraction can help for food compounds characterization, especially on a specific product, i.e. milks.

A wide range of elements are present in plants. Some elements exist to play important roles as plant nutrients or enzymes, and some elements accumulate unexpectedly due to environmental pollution. While it is important to understand the bulk concentrations of individual elements from a nutritional and ecotoxicological perspective, the distribution of elements is also important for a better understanding of the mechanisms of metabolism and uptake in plants.

We introduced a fast and non-destructive imaging method for inorganic minerals on a multivitamin supplement tablet containing various essential minerals to body functions. We used the HORIBA XGT-9000 X-ray Analytical Microscope for the imaging, and we could visualize the distribution of the key inorganic elements on the tablet less than 20 minutes even though the concentration of the elements are tens of mg or less per tablet.

Temperature management for candies and etc.

Quality will improve by measuring the temperature of each process such as kneading. As it is non-contact, sanitary aspects are not a problem.

Quality control of sugar content in beverages using Raman spectroscopy

We all consume or have all consumed sugary drinks at least once. Sugar content of those drinks must be regulated. Also, to avoid those properties of sugar, it has been replaced by sweeteners. These have lower sweetness than natural sugars. Whether it is sugar or sweetener, their content just be controlled. Here, we demonstrate that Raman spectroscopy is one solution to identify and evaluate sugar/sweetener concentrations in a quality control process.

Temperature management for sake, miso, soy sauce and etc

Quality such as taste and fragrance will improve by controlling the fermentation temperature.

Temperature management for roasting processes such as tea etc.

Measure the temperature during the roasting process continuously. Controlling the roasting temperature and time of different types is possible.

Element images of 70% polished rice grain.

Individual rice grains are analyzed by micro-XRF to examine the effect of grain polishing. The concentration of mineral elements found on a grain can be related to the degree of polish.

Optical image and transmission X-ray image of the sausage acquired with the XGT-9000

This application note introduces foreign matter analysis in food products using the XGT 9000. There are three analyses as follows: Foreign particles on an oily salami, foreign matter inside a laminated ham and sausage, and a fly found in a drink product.

Mulberry leaves in different growth stages

Calcium micro-nodules are identified within mulberry leaves, and XRF mapped imaging provides a correlation between nodule concentration and leaf age. In a seperate study, the uptake of heavy element pollutants by plants is investigated, with high resolution images quickly acquired to show the distribution of lead through the leaf.

Edible insects have received attention as a possible solution as a supplemental source to reduce food insecurity because of their nutritional benefits such as protein, fat, and minerals. Micro-XRF can be used to understand the elemental distributions in insects non-destructively. In this application note, we carried out elemental map imaging on edible crickets using a HORIBA XGT-9000 X-ray analytical microscope and revealed the rich source of zinc in their jaws.

With the increase of allergic disorders over the past years, fast and reliable techniques for characterization and identification of pollen types are required. The presented examples demonstrate that Raman microspectroscopy can be successfully applied to the analysis and the identification of airborne pollen.

The atmosphere contains a large variety of particles in suspension (aerosols) that differ in chemical composition as well as in size distribution depending on the region of the atmosphere, the meteorological conditions and the anthropogenic activity. Their dimensions range from a few nanometers to tens of micrometers and their atmospheric life time can be as long as several weeks so that they can impact the global as well as the regional climates.

Carbon dioxide is used in many kinds of industries, especially in food and beverage industry to produce carbonated drinks. Carbon dioxide is usually obtained as a by-product from ammonia synthesis. Other important source of carbon dioxide includes fermentation process in brewery. In these industries, customer faces challenge of possible contaminants due to different feed sources used to produce pure carbon dioxide.

This application note details the use of bagging (random forest, RF) and boosting (extreme gradient boosting, XGBoost) machine learning (ML) algorithms to predict red wine mouthfeel attributes from simple chemical measurements.

Spectrofluorometric analysis, coupled with machine learning modeling, has emerged as a promising approach for authenticating wines based on their molecular fingerprints. This application note details the implementation of spectrofluorometric analysis, specifically absorbance-transmittance and fluorescence excitation-emission matrix (A-TEEM) technique, along with...

In the world of winemaking, color is one of the first sensory experiences, setting the stage for the entire tasting journey. Yet, various winemaking practices and environmental factors can diminish the intensity and richness of a wine's color. This has led some winemakers to covertly enhance their wines with concentrates from intensely colored (Teinturier) grapes. Detecting these additions is challenging due to the complex pigment compositions in red wine grape varieties.

Spectroscopic characterization of the structure of the wheat grain (Triticum aestivum).

Raman analysis of a 50 μm section of a wheat grain kernel has allowed spectral features corresponding to starch, lipid and proteins to be identified. The distribution of these components on the micron scale has been studied using a Raman mapped image. Decomposition of the Amide I band allows a correlation between protein structures and grain hardness.

This application note summarizes a groundbreaking study in the world of food safety and conservation that delves into the aggregation-induced emission (AIE) phenomenon of nonconjugated rhodamine derivatives, sheds light on the underlying mechanism driving their luminescent properties and unlocks their potential in food spoilage detection.

We introduce A-TEEM™ spectroscopy as a new and fast way to analyze 45 specific quality parameters in wine (ref. 1). A-TEEM, a fluorescence spectroscopy technique, simultaneously acquires transmission, absorbance, and fluorescence Excitation Emission Matrices, overcoming the inner filter effect on the fly (ref. 2).

In this application note, a method for accurately predicting the amounts of major constituents of kava root from spectroscopic absorbance and fluorescence measurements made with the HORIBA Aqualog® and the A-TEEM technique is presented.

Saffron is a target for adulteration due to its high price. Other compounds can be added, such as minerals, oils or synthetic colorants. The two in one Duetta spectrometer was used to rapidly acquire Excitation Emission spectra for different saffron samples from different suppliers.

Monitoring Whole Leaf Fluorescence Using Time‐resolved Techniques

Light incident on a leaf can be absorbed by chlorophyll to commence the photosynthetic cycle. Excess energy can be liberated as heat or by emission of fluorescence and this can be used to assess the efficiency of the photosynthetic process.

The use of fluorescent molecules, known as molecular rotors, is advantageous in estimating the local (nanoscale) viscosity in microheterogeneous systems, since it just requires the measurement of their fluorescence lifetime.

Time‐resolved Fluorescence for Monitoring Food Composition

The use of time‐resolved fluorescence has expanded as the relative cost of instrumentation has decreased in recent years. One area where this is especially true is in the food industry, where time‐resolved fluorescence has been applied in the characterization of food stuffs as well as aspects related to food safety and degradation.

Rapid Extra Virgin Olive Oil Classification and Blend Quantitation

A-TEEM molecular fingerprinting, a technique based on simultaneous acquisition of Fluorescence Excitation Emission Matrices and Absorbance is shown to easily distinguish between Extra Virgin Olive Oil brands, varietals, and provides a quantitative evaluation of blends.

Identification and Quantification of Potential Adulterants in Cranberry Fruit Juice Dry Extracts

A-TEEM spectroscopy should be considered a valuable technique for developing product specific methods for identity and composition required for cGMP as well, and for adulterant detection in the food and dietary supplement industry.

This app note demonstrates that the A-TEEM molecular fingerprinting technique can easily distinguish between different components in mixtures that contain FF and other ingredients considered to be adulterants, including lignosulphonates, organic acids, molasses, and provides a quantitative evaluation of mixtures.

Fertilizer comes in many forms depending on its composition and intended final use. These final forms can include dry powders, liquids, suspensions or emulsions.

Grass seed for lawns and for agriculture is a common product in every country. Seed size makes a difference, larger seed sizes typically mean a more robust grass plant. The use of seeding machines make uniform size and shape important.

HORIBA’s Veloci Wine Analyzer is uniquely equipped to provide rapid access to a wide range of parameters important to commercial wine processing and quality characterization.

Flavor emulsions are concentrates used for food products. The flavor could be a natural product or a synthesized material, emulsified to make delivery easier. Analysis would require the concentrated emulsion to be diluted in to water. Additional surfactant may be required to stabilize the emulsion upon dilution.

Laser diffraction based particle size analyzers bring the same benefits to nutraceutical measurement that make the technique popular among the pharmaceutical industry: fast analysis time, excellent precision, sample handling systems for every application, and a wide measurement size range. We can readily observe the importance of particle characterization to the nutraceutical industry as this information impacts research and development concerns as well as quality control.

Bean paste is a milled bean product containing large sections of the seed coat along with varying sizes of ground cotyledons, the fleshy section of the bean. Particle size of these components has a direct effect on mouth feel, flavor, and consistency of the final product. To ensure a consistent product, a company should have some procedure to monitor and control size from batch to batch and facility to facility.

Flour is the product of milled grains. Typically the distribution is wide and the size varies depending on the desired final product. Flour particles have a tendency to swell when run wet. The solution is to use ethanol and a sequence program to automate the process as much as possible. When flours are run dry they will closely match wet data without the threat of the particles swelling.

Plastic is a type of material that is resistant to degradation and is practically indestructible. While plastic will break down into fragments and become nanoplastics via photo-oxidative mechanisms, plastic fundamentally remains the same throughout the process. The concern of water contamination from nanoplastics is, therefore, a study receiving close scrutiny from FDA and EPA alike.

Particle size determination is an important parameter for any particulate system and it plays a vital role in the quality of diverse products manufactured by the food industry as well. In this study, particle size of wheat flour is measured by laser diffraction technology that has emerged as the most important and effective technique in the world of particle size analysis.

In this Application Note, we will focus on the importance of monitoring particle size and distribution range throughout two different processing technologies used to improve shelf-life and efficacy of CBD products.

Careful control of the particulates in whiskey is an important step to quality flavor and color. Inadequate monitoring of particle size impedes the final product stability, consistency, quality, and price. In this note, the particle science behind these determining factors will be thoroughly examined and explained.

Soy Milk Particle Size Analysis

Soy milk is an increasingly important source of protein. As in cow’s milk, particle size is important for customer acceptance. HORIBA laser diffraction analyzers can be used to characterize soy milk. Measurements with the LA-960 particle size analyzer show significant differences in particle size distribution with soy milk price.

Particle Analysis of Mayonnaise

Mayonnaise is one of the most popular condiments world-wide and is prepared in many different ways. As health conscious consumers begin to scrutinize the ingredients on nutrition labels, there is growing pressure on manufacturers to create a mayonnaise product with lower cholesterol, lower calories, and healthier oil content while maintaining the consistent taste and mouthfeel of regular mayonnaise.

Material Characterization of Sugar Substitutes

This study focuses on the critical particle diameter of dry sugar granules as particle diameter is an indicator of: Flowability, Dissolution and mixing, and Powder uniformity.

The utility of many industrially produced materials, such as emulsions, is often determined by the particle size. Dynamic light scattering provides fast, accurate and repeatable nanoparticle size information and is, therefore, an important tool for the nanoparticle technologist. Laser diffraction can also be used to characterize these important materials.

Particle Size and Shape Analysis of Coffee

Quality beans ground to the ideal size produces a perfect cup of coffee. It sounds like a simple process, but there is a great deal that takes place before a single drop is brewed. This note focuses on how the size of the grind affects the flavor of the coffee and the reasons the LA-960 Laser Diffraction Analyzer offers undeniable advantages in measurement accuracy and speed over historical sieving techniques.

Foods we love rely on flavorings (or flavorants) to enhance their taste. Flavorants can reduce the costs of food processing while allowing a healthier diet. For maximum impact, particle size is important. Chefs and food scientists look beyond the name of the flavor and consider how it behaves during cooking and manufacturing. Much of this depends on particle size.

Particle Characterization and Quality Control of Sugar Crystals and Powdered Sugar

Quality control is an essential part of the sugar production. Sugar particle size specifications affect product dissolution rate, flowability, dust generation, and directly affects applications such as the spread of cookie dough or compaction strength of a chewable tablet. Traditionally, sugar manufacturers have chosen to use sieving analysis due to its low initial cost and its seemingly simple operating procedure. In this study, the LA-960V2’s ability to rapidly analyze particle separation and the particle size of powdered sugar at its de-agglomerated state is demonstrated.

Many food products exist in particulate form ranging from powders to emulsions, suspensions and pellets. The size distribution of the particulates can affect the taste, appearance, stability, processability, and functionality of the final product.

Particle Analysis of Chocolate

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.

Milk is an emulsion that is often homogenized to reduce the average particle size. That improves its consistency and extends its shelf life. The homogenization process is expensive, but careful control of the process can improve quality, and thus, reduce operating costs. That’s where particle characterization comes in.

Back to top.

Wniosek o udzielenie informacji

Masz pytania lub prośby? Skorzystaj z tego formularza, aby skontaktować się z naszymi specjalistami.

Pierwsze imię

Nazwisko *

Firma lub Instytucja *

Kod pocztowy *

Miasto

Kraj/Region *

Stan

Adres e-mail *

Numer telefonu

Departament HORIBA

Wiadomość *

Przeczytałem/am i zgadzam się z polityką prywatności HORIBA

* Te pola są obowiązkowe.