Reološka svojstva čokolade

Čokolada predstavlja složeni sustav sastavljen od čestica krutih tvari (kakao dijelova, šećera i mliječne masti) disperziranih u masnoj fazi koja se sastoji od kakao maslaca i mliječne masti. Kemijski sastav čokolade izuzetno je vrijedan. Čokolada sadrži stearinsku kiselinu koja se u jetri pretvara u oleinsku, a koju u prirodi nalazimo u maslinovom ulju pa je iz tog razloga čokolada lako probavljiva. Također sadrži i magnezij koji usklađuje procese u mozgu i određuje čvrstoću kostiju. Uz magnezij sadrži i fiziološki aktivne tvari poput teobromina i kofeina koji nadražuju centralni nervni sustav i pojačava srčanu aktivnost. Reologija je znanost koja se bavi tečenjem i deformacijom krutih i tekućih materijala. U ovom radu je opisan proces proizvodnje čokolade i reološka svojstva čokolade. Prema reološkim svojstvima čokolada je nenewtonska pseudoplastična tekućina.The chocolate is a composed mixture of solid things particles (like cacao, sugar and milk fat) that are dispersed during the so-called fat phase in which are also included cacao-butter and milk fat. Chocolate chemical composition is exceptionally diligent. It contains stearic acid which is converted in liver into olein acid. In nature, the olein acid can be found in olive oil. Therefore, the chocolate is easy to digest. The chocolate also consists of magnesium which improves brain function and bone structure. Beside the magnesium, chocolate contains physiologically active substances like theobromine and caffeine which stimulate the central nervous system and accelerate the heart function. Rheology is the study of the flow of matter by Newton's law. According to Newton, the fluids are divided on Newtonian fluids and non-Newtonian fluids. By its rheological properties, a chocolate is non-Newtonian pseudoplastic fluid. This paper describes the process of making chocolate and its rheological properties