Chocolate viscoelasticity rheometer

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This time, TA Instruments introduces a differential scanning calorimeter called "DSC" and a viscometer known as a "rheometer." In this article, we will clearly explain the deliciousness of chocolate, a familiar food, focusing on the measurement image model related to tempering. ◆ Chocolate Melting and Viscoelasticity Measurement Chocolate has a hardness that allows it to be held in hand before eating, but it mysteriously melts sweetly as soon as it enters the mouth. This characteristic is imparted by a process called "tempering." We investigated the differences that arise from tempering using a rheometer. ◆ The Importance of Tempering and Cocoa Butter Crystal Forms for Delicious Chocolate Did you know that chocolate has as many as six different crystal structures? By controlling these crystal structures during "tempering," we can create a pleasant mouthfeel and shine. We examined the differences that arise from tempering using a DSC.

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<DSC> ■Unmatched performance in baseline flatness, sensitivity, resolution, reproducibility, and reliability ■Highly reliable linear autosampler that can freely program 54 tray positions Enables 24-hour operation, flexible measurement programming, and automatic calibration routines ■Modulated DSC (MDSC) Most efficiently separates complex thermal events, improving data interpretation reliability ■Wide temperature range with electric cooling options Eliminates the running costs of liquid nitrogen and enables long-term continuous operation using an autosampler ■Tzero press and pans Allows for quick, simple, and highly reproducible sample preparation <Rheometer> ■Nano torque motor control ■Excellent stress, strain, and strain rate control ■Direct strain oscillation ■Thrust dual radial bearing design ■Ultra-low compliance monocoque housing ■Heat-resistant and vibration-proof electronics design ■Smart Swap geometry (patented) ■Original Smart Swap temperature control system ■Active temperature control (patented)