Viscosity is one of the most important qualities of chocolate. Right viscosity is important for the right use of chocolate (chocolate bar, chocolate topping), and the right texture. Correct texture is important for the right taste; only chocolate with correct viscosity reaches tongue taste receptors in correct time. Chocolate viscosity is measured with rotational viscosimeters and described by a mathematical model. The most widely used model is the Casson model. Viscosity is affected by many parameters, such as particle size, moisture, fat addition and addition of emulsifiers. Emulsifiers are added to chocolate to enable interactions between fat and solid particles that are otherwise insoluble in fat. Different emulsifiers affect viscosity differently – addition of the equal amount of lecithin lowers viscosity more than the addition of the equal amount of polyglycerol polyricinoleate.
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