This vo Kientza H. 2023. About Aguilera et al. (2004): chocolate, migration of lipids, diffusion and capillarity, International Journal of Molecular and Physical Gastronomy, 11, 1-9.

International Journal of Molecular and Physical Gastronomy (IJMPG)
Commentary

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Citation:
International Journal of Molecular and Physical Gastronomy. 2023, 11, 1-8 1. DOI: 10.17180/ijmpg-2023-art11.
About Aguilera et al. (2004): chocolate, migration of lipids, diffusion and capillarity

Open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)

Hervé This vo Kientza1,2 *
1. Université Paris-Saclay, INRAE, AgroParisTech, UMR 0782 SayFood, 22 place de
l’agronomie, 91120, Palaiseau, France.
2. Inrae-AgroParisTech International Centre for Molecular and Physical Gastronomy,
https://icmpg.hub.inrae.fr/ .
*Correspondence: herve.this@inrae.fr

Abstract
An article published in 2004 by Aguilera et al. is useful for science and technology education, because it shows the difference between diffusion and capillarity as two important mechanisms of mass transfer. It is also an opportunity to recommand supplementing the physical descriptions of
food systems (using the dispersed system formalism) by a thorough analysis of their chemical compositions.

Keywords
chocolate, diffusion, capillarity, microstructure

DOI: 10.17180/ijmpg-2023-art11.