Thermogravimetric characterization of dark chocolate

Dark chocolate is a complex food product in which sugar crystals and cocoa particles are surrounded by cocoa butter. Thermogravimetry and derivative thermogravimetry are proposed as fast, cheap, and sensitive tools to determine the composition of dark chocolate and consequently to confirm the cocoa...

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Bibliographic Details
Published inJournal of thermal analysis and calorimetry Vol. 116; no. 1; pp. 93 - 98
Main Authors Materazzi, S., De Angelis Curtis, S., Ciprioti, S. Vecchio, Risoluti, R., Finamore, J.
Format Journal Article
LanguageEnglish
Published Dordrecht Springer Netherlands 01.04.2014
Springer
Subjects
Analytical Chemistry
Calorimetry
Chemical properties
Chemistry
Chemistry and Materials Science
Chocolate
Cocoa
Cocoa butter
Crystals
Derivatives
Foods
Inorganic Chemistry
Measurement Science and Instrumentation
Physical Chemistry
Polymer Sciences
Thermogravimetry
Dark chocolate
TG
Cocoa
DTG
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Summary:Dark chocolate is a complex food product in which sugar crystals and cocoa particles are surrounded by cocoa butter. Thermogravimetry and derivative thermogravimetry are proposed as fast, cheap, and sensitive tools to determine the composition of dark chocolate and consequently to confirm the cocoa percent declared by the producer or to check the production cycle.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1388-6150
1588-2926
1572-8943
DOI:10.1007/s10973-013-3495-3