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

Запросить информацию

У вас есть вопросы или пожелания? Используйте эту форму, чтобы связаться с нашими специалистами.

Related Products

Partica mini LA-350
больше Partica mini LA-350

Laser Scattering Particle Size Distribution Analyzer

больше Eyecon2™*

Direct Imaging Particle Analyzer

больше Partica CENTRIFUGE*

Centrifugal Nanoparticle Analyzer

Partica LA-960V2
больше Partica LA-960V2

Laser Scattering Particle Size Distribution Analyzer

больше PSA300*

Static Image Analysis System Particle Size

SA-9600 Series
больше SA-9600 Series

BET Flowing Gas Surface Area Analyzers

ViewSizer 3000
больше ViewSizer 3000

Multi-Laser Nanoparticle Tracking Analysis (NTA)