Nestle

Last updated January 31, 2026

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Cocoa particle pickering emulsification: NestleRecent Research Landscape

Inconsistent fat crystallization leads to fat bloom and poor mouthfeel in confectionery production. These innovations control polymorphic transitions to ensure shelf stability and texture.

What technical problems is Nestle addressing in Cocoa particle pickering emulsification?

Excessive dietary sugar content

(11)evidences

Sugar reduction in confectionery often results in bitter off-notes and poor texture. Improving taste and mouthfeel ensures consumer acceptance of healthier formulations.

High temperature structural instability

(10)evidences

Inconsistent fat crystallization and poor structural integrity in cocoa-based systems lead to bloom and texture loss. Stabilizing these networks prevents phase separation and maintains product shelf-life.