Oral Processing of Chocolate

Christopher J. Breward; Eric Hall; Matteo Icardi; Andrew Lacey; William Lee; Ellen Luckins; Karen Meyer; Matthew Shirley; Ann Smith

doi:10.33774/miir-2024-n0tb4

Oral Processing of Chocolate

Christopher J. Breward, Eric Hall, Matteo Icardi, Andrew Lacey, William Lee, Ellen Luckins, Karen Meyer, Matthew Shirley, Ann Smith

Research output: Working paper

Abstract

Mathematical modelling is used to address the oral processing of chocolate. Chocolate is a suspension of fat (cocoa butter), sugar, cocoa solids and other components such as milk power and emulsifiers. Models are developed for phase change and dissolution, both spatially averaged and tracking interfaces between components. Where data is available parameters are estimated, otherwise estimates are made of the relative importance of different terms. Models are analysed by non-dimensionalisation and asymptotic reduction. Where analytic solutions cannot be calculated models are solved numerically.

Original language	English
Publisher	Cambridge Open Engage
DOIs	https://doi.org/10.33774/miir-2024-n0tb4
Publication status	Published - 2 Nov 2024

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10.33774/miir-2024-n0tb4Licence: CC BY

Cite this

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title = "Oral Processing of Chocolate",

abstract = "Mathematical modelling is used to address the oral processing of chocolate. Chocolate is a suspension of fat (cocoa butter), sugar, cocoa solids and other components such as milk power and emulsifiers. Models are developed for phase change and dissolution, both spatially averaged and tracking interfaces between components. Where data is available parameters are estimated, otherwise estimates are made of the relative importance of different terms. Models are analysed by non-dimensionalisation and asymptotic reduction. Where analytic solutions cannot be calculated models are solved numerically.",

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AU - Hall, Eric

AU - Icardi, Matteo

AU - Lacey, Andrew

AU - Lee, William

AU - Luckins, Ellen

AU - Meyer, Karen

AU - Shirley, Matthew

AU - Smith, Ann

PY - 2024/11/2

Y1 - 2024/11/2

N2 - Mathematical modelling is used to address the oral processing of chocolate. Chocolate is a suspension of fat (cocoa butter), sugar, cocoa solids and other components such as milk power and emulsifiers. Models are developed for phase change and dissolution, both spatially averaged and tracking interfaces between components. Where data is available parameters are estimated, otherwise estimates are made of the relative importance of different terms. Models are analysed by non-dimensionalisation and asymptotic reduction. Where analytic solutions cannot be calculated models are solved numerically.

AB - Mathematical modelling is used to address the oral processing of chocolate. Chocolate is a suspension of fat (cocoa butter), sugar, cocoa solids and other components such as milk power and emulsifiers. Models are developed for phase change and dissolution, both spatially averaged and tracking interfaces between components. Where data is available parameters are estimated, otherwise estimates are made of the relative importance of different terms. Models are analysed by non-dimensionalisation and asymptotic reduction. Where analytic solutions cannot be calculated models are solved numerically.

KW - Melting

KW - mouthfeel

KW - dissolution

U2 - 10.33774/miir-2024-n0tb4

DO - 10.33774/miir-2024-n0tb4

M3 - Working paper

BT - Oral Processing of Chocolate

PB - Cambridge Open Engage

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