[DL Available/Thermal Analysis] DSC Measurement of Chocolate 3 (Differences in Melting Behavior)

Scientific analysis using DSC measurements reveals that the melting behavior is different between the center and the outer edge of the chocolate bar.

Differential Scanning Calorimetry (DSC) can be used to analyze the melting, glass transition, thermal history, crystallization, curing, Curie point, and to measure specific heat of samples. By measuring the melting behavior, it is possible to assess differences in thermal history within the same sample. We are conducting analyses of chocolate, a familiar item to everyone. This case is the third installment, "DSC Measurement of Chocolate 2 (Comparison Between Products)." You can confirm the differences in melting between the center and the outer edge of the chocolate bar, so please take a moment to read the PDF materials. In addition to DSC, our company also specializes in various thermal analyses such as TG/DTA and TMA. ● TG/DTA: Can be used for analyzing moisture content, ash content, decomposition, oxidation, and evaluating heat resistance. ● TMA: Can be used for measuring expansion rate, glass transition, and softening point. We also have experience with other food products, so please feel free to consult us. ● Case Studies https://www.seiko-sfc.co.jp/case/index.html *Other materials are also available. If you request them through the inquiry button, we will send them to you.

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