3:00am Monday 6th July 2009
By Tarik Al Rasheed
A MALVERN technology firm has developed a tasty new invention that can be used to measure the quality of chocolate.
A new “wet cell” accessory for Malvern Instruments’ Morphologi G3 automated particle characterisation system allows it to quickly and easily analyse particles in chocolate to determine its ‘mouth feel’ and quality.
Traditionally manufacturers have relied on tasting panels to assess chocolate. However such a system is inevitably prone to human subjectivity and variability.
The Morphologi G3 analyses chocolate in terms of particle size, shape and intensity to provide an easy and reliable method for determining mouth feel.
In initial tests the most luxurious chocolate tested was shown to have a significantly smaller proportion of large particles, a fact consistent with chocolate that feels smooth and creamy in the mouth.
Divisional product manager Ulf Willen said: “Tasting panels are a very subjective way of managing quality, and it is hard to put those results into a number that you can use for quality control measures.
“This instrument can predict the quality in a more objective way and give an extremely information-rich picture.
“You will never get away from tasting panels because it is humans who will be buying the chocolate and deciding if it is good or not but the two can sit alongside each other.
“The Morphologi G3 has been well received in the market place as a tool to help companies make better products and keep a more consistent quality,” he said.
© Copyright 2001-2010 Newsquest Media Group
http://www.worcesternews.co.uk