Chocolate Analysis
Videometer’s technology can be divided into spectral analysis and imaging when it comes to chocolate analysis. Those two categories can aid in research and measurements of chocolate milk, bar or mousse.
Spectral Analysis
Assess accurate color and color changes, oxidation
Increased product flexibility
Enhance product structure
Measure undiluted samples
Imaging Analysis
The images on the right present: chocolate foam captured by the VideometerLab, pore markers, and, lastly, segmented pores.
Heterogeneity
Deals effectively with heterogeneity.
Irregularities
Bubbles, particles, marbling, irregular layers
Color Changes in Chocolate
Discoloration on chocolate appears due to two reasons: either sugar bloom or fat bloom. VideometerLab is able to analyse sweet bars using spectral imaging and AI, the image clearly highlights the differences, which are not visible to the human eye.
Moreover, the technology also works for liquids, such as chocolate milk. VideometerLiq can measure various metrics, such as color changes.
Contact us
Get in touch to learn more about Videometer’s chocolate applications and solutions.