(<CODES>) Controlling the flow behaviour of chocolate using natural ingredients

Code

179R8911

Duration

01 March 2010 → 29 February 2012

Funding

Private funding via IWT/VLAIO

Promotor

Koen Dewettinck

Research disciplines

Agricultural and food sciences
- Food sciences and (bio)technology

Keywords

rheology emulsifier chocolate

Lecithin is added to chocolate to control its flow behaviour, which is important for the application and mouthfeel. This emulsifier, however, can vary considerably in composition. This project focuses on the influence of the lecithin composition and chocolate processing conditions on its functionality in molten chocolate.

English

Dutch

English

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Project

Controlling the flow behaviour of chocolate using natural ingredients