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Oral Processing of Chocolate

02 November 2024, Version 1

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.

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Version History

Nov 02, 2024 Version 1

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License

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The content is available under CC BY 4.0 CreativeCommons.org [opens in a new tab]

DOI

10.33774/miir-2024-n0tb4
D O I: 10.33774/miir-2024-n0tb4 [opens in a new tab]

Author’s competing interest statement

The author(s) have declared they have no conflict of interest with regard to this content

Ethics

The author(s) have declared ethics committee/IRB approval is not relevant to this content

Keywords

Melting
Mouthfeel
Dissolution

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Publication

This content is an early or alternative research output and has not been peer-reviewed at the time of posting.