Microstructure and Rheology of Chocolate
Year: 2025
Type: review
Abstract: From a microstructural standpoint, chocolate is a suspension of solid particles—including cocoa solids, sugar crystals, and sometimes milk solids—in a continuous lipid (cocoa butter) phase. The proportions and types of ingredients dictate the melting profile and rheology of the chocolate, which in turn have significant implications for its physical and sensory properties. In this review, we discuss the effects of ingredients and processing on the microstructural, rheological, and sensory properties of chocolate. Applicable rheological models are covered, as well as a brief overview of bloom. Finally, we suggest directions for future research.
Authors: Elaine M. Lipkin, Meredith L. Cohen, Richard W. Hartel
Institution: University of Wisconsin–Madison
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4408814963