How to predict mouthfeel in chocolate using analytical instrumentation

The particle size and rheology of the chocolate are critical factors in determining and predicting mouthfeel

Abstract

Chocolate is an affordable yet luxurious treat with mature markets in Europe and North America and developing markets around the world. The secret of chocolate’s almost universal appeal is in the mouthfeel – the “snap” of the first bite, how the chocolate melts and how it coats the inside of the mouth. Despite being a consumer experience, mouthfeel is strongly related to the materials science of chocolate as a composite material. 

The particle size and rheology of the chocolate are critical factors in determining and predicting mouthfeel. In this whitepaper we will describe how laser diffraction and rheology can be used to characterise the mouthfeel of chocolate.

Introduction

Chocolate is one of the world’s favourite snack foods: over $100 billion was spent on chocolate in 2015 [1]. The unique appeal of chocolate lies in its taste, aroma and mouthfeel, or texture. These three attributes combine into the complex flavour of chocolate. As the natural ingredients of chocolate vary according to growing conditions, chocolate manufacturers go to some lengths to ensure the flavour of their chocolate products is consistent with their signature flavour. As with many food products, consumers are intensely loyal to their favourite brands and resist any changes to the flavour they expect [2]. Ensuring that the signature flavour is replicated across batches requires correlation of analytical techniques with expensive sensory testing, since it is not feasible to taste test every batch that emerges from a chocolate factory, however desirable that job might be!