Chapter 6: Food Structure Development in Chocolate
Published:17 Oct 2019
Although chocolate can be essentially considered as a suspension of solids in a fat phase, formation of the chocolate structure is far from straightforward and is typically associated with a number of significant formulation and processing challenges. This chapter presents an overview of chocolate manufacturing steps, from creating a smooth liquid chocolate to solidifying the fats in a stable crystal form. It details some of the science involved in considering new formulations and in controlling the quality attributes through the manufacturing process.