Physical and Rheological Characterisation of a Confectionery Product

The mechanical and rheological properties of caramel have been measured in the context of a continuous extrusion forming operation, including a repetition of the processing route. The sensitivity of mechanical testing of samples to processing is borne out by the changes in microstructure, as observed using the scanning electron microscope, which also affect the velocity of transmitted ultrasound. The effect of repeated processing is also greater at a lower processing temperature.