Chocolate Engineering: Structure, Rheology, and Bloom
- Type: Archived Webinar
- Level: Intermediate
- Duration: 1 hour
- PDHs: 1.00
Chocolate - it’s a lot more complex than it looks. Take this webinar to better understand the properties of chocolate and the difference they make.
In 60 minutes, delve into the chemical properties of chocolate and the difference they make, Learn how chocolate contains 50-70% particles (sugar, cocoa particles and milk powder) in a cocoa butter dispersed phase. When melted, the particles provide important rheological properties. Discover how controlling cocoa butter crystallization and polymorphism is what gives chocolate a good snap and glossy surface. A good cocoa butter crystalline structure also helps prevent bloom—that white haze no one wants to see that forms when chocolate is stored. Compare and contrast different chocolates while the science is presented at a level all will understand and enjoy.
Take a look at your agenda:
- Where chocolate comes from and how it is made
- What makes up the structural elements of chocolate
- How the structural elements of chocolate influence rheological properties and which rheologies are best for certain chocolate applications
- Bloom formation and how the structural elements influence shelf life
Dr. Hartel has been teaching Food Engineering at the University of Wisconsin-Madison for over 30 years and conducting research on a variety of projects related to phase transitions in foods.
The primary area of research encompasses food engineering with a particular emphasis on phase transitions in foods. Crystallization and glass transitions play an important role in determining textural and physical properties of many food products. Understanding these phase transitions is critical to proper design, development, and control of many food processes. In particular,...Read more
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