This review covers mainly the rheology of chocolate above its melting point. The validity of the Casson relationship is discussed and two alternative equations are given. Different factors affecting viscosity are considered: fat content, lecithin or emulsifiers content, water content, conching time, particle size, temperature, degree of temper and vibration. Instrumental methods of viscosity measurement as well as the problem of thixotropy are also covered. Some information is given on the rheology of chocolate in the solid state.
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J. Chevalley (1975) studied this question.
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