Jump to main content
Jump to site search

Issue 4, 2006
Previous Article Next Article

Flexible chocolate

Author affiliations

Abstract

Chocolate is a complex soft solid that undergoes a series of physical transformations in the mouth during consumption. Normally chocolate products are manufactured by liquid processing techniques that include ‘melting and casting’ liquid chocolate into moulds as well as enrobing sweet centres with a chocolate outer shell. There is however another method of shape forming chocolate and this review discusses the key elements of a so called ‘cold extrusion’ process. This process involves a combination of pressure and flow, which results in a product with a temporary flexibility. The review covers the basic aspects of the composition and microstructure of chocolate together with experimental observations on the cold extrusion process and the subsequent post extrusion flexibility of the extrudate. Finally some physical insight into the unusual behaviour of chocolate during and after cold extrusion is presented.

Graphical abstract: Flexible chocolate

Back to tab navigation

Article information


Submitted
19 Dec 2005
Accepted
24 Jan 2006
First published
10 Feb 2006

Soft Matter, 2006,2, 304-309
Article type
Review Article

Flexible chocolate

Y. W. Chen and M. R. Mackley, Soft Matter, 2006, 2, 304
DOI: 10.1039/B518021J

Social activity

Search articles by author

Spotlight

Advertisements