Tailoring flow behavior and texture of water based cocoa suspensions.

The texture of low-fat food products must be adjusted to mimic regular full fat products in order to gain consumer acceptance (Le R ev erend, Norton, Cox, and Spyropoulos., Apr. 2010). For chocolate products fat reduction can be achieved byminimize trapped fat in the cocoa particles (Do, Vieira, Hargreaves, Mitchell, and Wolf., May 2011) or by incorporating water into the product (Skelhon, Olsson, Morgan, & Bon, 2013), (Norton, 2009), (Norton & Fryer, Nov. 2012). A similar mouthfeel and the stability of regular fat products can be achieved by producing emulsions with similar droplet size as full fat products (Le R ev erend et al., Apr. 2010), (Cain et al., 1990), (Norton, Brown, & Underdown, 1996). Particle stabilized emulsions have been widely studied as a pathway for making low calorie food products. Especially fat particles and crystals are known to form stable Pickering emulsions (Ghosh & Rousseau, Oct. 2011; Rousseau & Hodge, Jun. 2005; Rousseau, Jan. 2000). Chocolate products using cocoa particles as emulsion stabilizers have also been used to incorporate water in chocolate products (Skelhon, Grossiord, Morgan, & Bon, 2012), (Gould, Vieira, and Wolf., Sep. 2013). The stability of Pickering emulsions is influenced by particle shape and size, and especially by surface properties like the wettability of the particles by the surrounding fluids (Binks & Lumsdon, Nov. 2000). Natural organic particles are often used as