View in EDS PDF Full Text

Using extra dry milk ingredients for accelerated conching of milk chocolate.

Saved in:
Bibliographic Details
Title: Using extra dry milk ingredients for accelerated conching of milk chocolate.
Authors: Siegfried Bolenz1, Elisa Kutschke1, Eberhard Lipp2
Source: European Food Research & Technology. Oct2008, Vol. 227 Issue 6, p1677-1685. 9p.
Subjects: Chocolate processing, Dried milk, Chocolate candy, Equilibrium, Water, Skim milk
Abstract: Abstract  Core objective of the work was to shorten conventional conching by means of omitting the dry conching phase and to replace it with a short or continuous liquefaction process. In order to achieve this for milk chocolate, it is necessary to dry milk powder below its equilibrium beforehand. Thus water removal by conching will no longer be necessary, but fat covering of particles and adjustment of flow properties still has to be done by using high shear force. In a first step a procedure was developed, in which skim milk powder is dried to  [ABSTRACT FROM AUTHOR]
Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Links:
  – Type: pdflink
Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 34305795
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Using extra dry milk ingredients for accelerated conching of milk chocolate.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Siegfried+Bolenz%22">Siegfried Bolenz</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Elisa+Kutschke%22">Elisa Kutschke</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Eberhard+Lipp%22">Eberhard Lipp</searchLink><relatesTo>2</relatesTo>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Oct2008, Vol. 227 Issue 6, p1677-1685. 9p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Chocolate+processing%22">Chocolate processing</searchLink><br /><searchLink fieldCode="DE" term="%22Dried+milk%22">Dried milk</searchLink><br /><searchLink fieldCode="DE" term="%22Chocolate+candy%22">Chocolate candy</searchLink><br /><searchLink fieldCode="DE" term="%22Equilibrium%22">Equilibrium</searchLink><br /><searchLink fieldCode="DE" term="%22Water%22">Water</searchLink><br /><searchLink fieldCode="DE" term="%22Skim+milk%22">Skim milk</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Abstract  Core objective of the work was to shorten conventional conching by means of omitting the dry conching phase and to replace it with a short or continuous liquefaction process. In order to achieve this for milk chocolate, it is necessary to dry milk powder below its equilibrium beforehand. Thus water removal by conching will no longer be necessary, but fat covering of particles and adjustment of flow properties still has to be done by using high shear force. In a first step a procedure was developed, in which skim milk powder is dried to  [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=34305795
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1007/s00217-008-0893-z
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 1677
    Subjects:
      – SubjectFull: Chocolate processing
        Type: general
      – SubjectFull: Dried milk
        Type: general
      – SubjectFull: Chocolate candy
        Type: general
      – SubjectFull: Equilibrium
        Type: general
      – SubjectFull: Water
        Type: general
      – SubjectFull: Skim milk
        Type: general
    Titles:
      – TitleFull: Using extra dry milk ingredients for accelerated conching of milk chocolate.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Siegfried Bolenz
      – PersonEntity:
          Name:
            NameFull: Elisa Kutschke
      – PersonEntity:
          Name:
            NameFull: Eberhard Lipp
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 10
              Text: Oct2008
              Type: published
              Y: 2008
          Identifiers:
            – Type: issn-print
              Value: 14382377
          Numbering:
            – Type: volume
              Value: 227
            – Type: issue
              Value: 6
          Titles:
            – TitleFull: European Food Research & Technology
              Type: main
ResultId 1