Publications by authors named "Isabella Van Damme"
Cocoa pod husks (CPHs) represent an underutilized component of the chocolate manufacturing process. While industry's current focus is understandably on the cocoa beans, the husks make up around 75 wt % of the fruit. Previous studies have been dominated by the carbohydrate polymers present in CPHs, but this work highlights the presence of the biopolymer lignin in this biomass.
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- Mixing certain powders with liquids to make strong mixtures is important in factories.
- Researchers looked at how mixing chocolate works by using special techniques to make it smoother and easier to flow.
- They found that using energy and adding special helpers (surfactants) in steps helps the chocolate mixture hold more solid content without getting stuck.
Oral processing of two milk chocolates, identical in composition and viscosity, was investigated to understand the textural behaviour. Previous studies had shown differences in mouthcoating and related attributes such as time of clearance from the oral cavity to be most discriminating between the samples. Properties of panellists' saliva, with regard to protein concentration and profile before and after eating the two chocolates, were included in the analysis but did not reveal any correlation with texture perception.
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