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Craig Sagar

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[1 Dec 2016 | ]

Peeling back the foil on a gold coin. Popping a perforated window on a festive calendar. Pursuing your favourite coloured wrapper around a bowl. The prize inside many little packages we open this season will be chocolate.
The secret of chocolate’s almost universal appeal is in the mouthfeel the “snap” of the first bite, how the chocolate melts and how it coats the inside of the mouth. Despite being a consumer experience, mouthfeel is strongly related to materials science – chocolate being a complex composite material.
Our instruments hold the key to many of …

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