Electrohydrodynamic spraying quality of different chocolate formulations

The objective of this research was to determine the effect of ingredients in chocolate (cocoa liquor, cocoa butter, sucrose, milk powder) and tempering on electrohydrodynamic spraying quality. As cocoa butter increased, the droplet size generally decreased, because the viscosity decreased. As cocoa liquor increased, the droplet size and resistivity decreased and then increased, while the viscosity only decreased. Similarly, as sucrose decreased and milk powder correspondingly increased, the droplet size decreased, because the resistivity decreased, but the viscosity did not change. The droplet size and viscosity of chocolate increased during tempering, but the resistivity did not change.