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'Beauty' chocolate

ESTHECHOC, marketed as the world’s first ‘beauty chocolate’, was presented at the Global Food Innovation Summit in London



Chocolate physics: how modelling could improve ‘mouthfeel’

Molecular dynamics could be a valuable tool in understanding chocolate conching – the part of the chocolate-making process where aromatic sensation, texture and ‘mouthfeel’ are developed



Analysis of cadmium in chocolate by atomic absorption spectrometry

The contamination of foodstuffs with heavy metals is a major food safety-related issue around the globe. Hazel Dickson shows how graphite furnace atomic absorption spectrometry can be used to accurately determine cadmium concentrations in chocolate.



Chocolate reduces blood pressure

Easter eggs and other chocolate may be good for you - at least in small quantities and preferably if it's dark chocolate - according to research that shows just one small square of chocolate a day can lower your blood pressure and reduce your risk of heart disease.



Flavanol antioxidant content of chocolate

A recent study confirms that the antioxidants and other plant-based nutrients in chocolate and cocoa products are highly associated with the amount of non-fat cocoa-derived ingredients in the product.



New chocolate process maintains quality of batch but with shortened production times

Chocolate – the tempting mixture of cocoa mass, cocoa butter, sugar and, in the case of milk chocolate, milk powder – has a storied past.



Unravelling the secret of chocolate to ‘preserve health promoting effects’

Chocolate characteristics research within the R&D departments of Barry Callebaut has generated interesting findings.



Allergy-free 'milk' chocolate

Barry Callebaut's lactose-free chocolate products mean that people with lactose or gluten allergy problems, or special dietary requirements (Kosher, vegetarian, vegan), can now enjoy a high quality 'milk' chocolate taste.



precrystallisation system increases storage stability of chocolate articles

The SeedMaster system ­ from Bühler Bindler ­ replaces conventional precrystallisation of the chocolate mass before tablet moulding or forming.



Imaging - fat crystals in chocolate

Market leaders in temperature controlled microscopy, Linkam Scientific Instruments report on the use of their Linksys32-DV software to visualise and measure the in-situ growth of fat crystals on the surface of chocolate.



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