Research team studies the velvet effect of chocolate at the Alba Synchrotron Radiation Facility
Tuesday, April 12, 2016 - 08:30
in Physics & Chemistry
Primarily used in gourmet products, the velvet effect comes from a chocolate coating that results in a smooth texture and refreshing mouthfeel. A research team from the University of Barcelona, along with chocolatier Enric Rovira, undertook a study to characterize the textures of the velvet effect in chocolate. The work examined the effect by means of experiments conducted at the Alba Synchrotron Radiation Facility and UB Scientific and Technological Centres (CCiTUB).