Oral Processing of Chocolate

Anne Smith (Lead / Corresponding author), Christopher Breward, Eric Hall, Matteo Icardi, Andrew Lacey, Ellen Luckins, Karen Meyer, William Lee, Matthew Shirley

Research output: Working paper/PreprintWorking paper

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Abstract

Mathematical modelling is used to address the oral processing of chocolate. Chocolate is a suspension of fat (cocoa butter), sugar, cocoa solids and other components such as milk power and emulsifiers. Models are developed for phase change and dissolution, both spatially averaged and tracking interfaces between components. Where data is available parameters are estimated, otherwise estimates are made of the relative importance of different terms. Models are analysed by non-dimensionalisation and asymptotic reduction. Where analytic solutions cannot be calculated models are solved numerically.
Original languageEnglish
PublisherMathematics in Industry Reports (MIIR)
DOIs
Publication statusPublished - 2 Nov 2024

Keywords

  • Melting
  • mouthfeel
  • dissolution

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