AFM Helps Understand the Effects of Chocolate Processing Conditions

(Free download, compliments of Asylum Research, the Technology Leader in atomic force microscopy)

Download the application note to learn:

• How surface properties of sucrose particles affect chocolate processing and quality
• How AFM can characterize surface properties including morphology, adhesion, and nanoscale glass transition temperature
• Why these techniques make AFM a more sensitive measure of the amorphous or crystalline character of particles compared to traditional techniques like x-ray diffraction, polarization microscopy, or differential scanning calorimetry (DSC)