Aeration in foods has been widely utilised in the food industry to develop novel foods with enhanced sensorial characteristics. Specifically, aeration at the micron-sized scale has a significant impact on...

No abstract

The perception of some food attributes is related to mechanical stimulation and friction experienced in the tongue-palate contact during mastication. This paper reports a new bench test to measure friction in the simulated tongue-palate contact. The test consists of a flat PDMS disk, representing the tongue loaded and reciprocating against a stationary lower glass surface representing the palate. The test was applied to molten chocolate samples with and without artificial saliva. Friction was measured over the first few rubbing cycles, simulating mechanical degradation of chocolate in the tongue-palate region. The effects of chocolate composition (cocoa solids content ranging between 28 ​wt% and 85 ​wt%) and structure (micro-aeration/non-aeration 0–15 ​vol%) were studied. The bench test clearly differentiates between the various chocolate samples. The coefficient of friction increases with cocoa solids percentage and decreases with increasing micro-aeration level. The presence of artificial saliva in the contact reduced the friction for all chocolate samples, however the relative ranking remained the same.

Thermal properties, such as thermal conductivity, specific heat capacity and latent heat, influence the melting and solidification of chocolate. The accurate prediction of these properties for micro-aerated chocolate products with...

Chocolate exhibits a complex material response under the varying mechanical loads present during oral processing. Mechanical properties such as Young’s modulus and fracture stress are linked to sensorial attributes such as hardness. Apart from this link with hardness perception, these mechanical properties are important input parameters towards developing a computational model to simulate the first bite. This study aims to determine the mechanical properties of chocolate with different levels of micro-aeration, 0–15%, under varying modes of deformation. Therefore, destructive mechanical experiments under tension, compression, and flexure loading are conducted to calculate the Young’s modulus, yield, and fracture stress of chocolate. The values of Young’s modulus are also confirmed by independent ultrasonic mechanical experiments. The results showed that differences up to 35% were observed amongst the Young’s modulus of chocolate for different mechanical experiments. This maximum difference was found to drop with increasing porosity and a negligible difference in the Young’s modulus measurements amongst the different mechanical experiments is observed for the 15% micro-aerated chocolate. This phenomenon is caused by micro-pores obstructing the microscopic inelastic movement occurring from the early stages of the material’s deformation. This work provides a deeper understanding of the mechanical behaviour of chocolate under different loading scenarios, which are relevant to the multiaxial loading during mastication, and the role of micro-aeration on the mechanical response of chocolate. This will further assist the food industry’s understanding of the design of chocolate products with controlled and/or improved sensory perception.