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Understanding the production and perception of chocolate through particle size analysis

Chocolate occupies a special place in the Western palate and one of its attractions is known to be due to its unique mouthfeel. The mouthfeel depends on the composition of the fat phase in the chocolate and also on the size of the cocoa, milk and sugar particles suspended in the fat. Extensive consumer research by chocolate manufacturers has determined that once a significant number of particles are above 30μm, the mouthfeel begins to deteriorate with consumers rating the chocolate as being of a lower quality.