| PRODUCTION |
UGENT CACAOLAB chocolate and fillings |
|
Quality |
Particle size distribution Rheology Temper index - DSC Colour measurement Texture analysis |
|
Oil migration |
GC analysis: fatty acid profile HPLC-ELSD: TAG profile NMR |
|
Crystallization |
DSC, X-ray diffraction |
|
Microstructure |
Polarized light microscopy Confocal microscopy (cryo) SEM |
|
Sensory analysis |
UGent Sensolab www.sensolab.be |