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The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses.

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Title: The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses.
Authors: Attaie, H.1, Breitschuh, B.1, Braun, P.1, Windhab, E. J.1
Source: International Journal of Food Science & Technology. Mar2003, Vol. 38 Issue 3, p325-335. 11p.
Subjects: Dried milk, Chocolate processing, Milkfat
Abstract: Summary The functionality of twelve different milk powders that are used for chocolate mass processing was investigated. In two types of spray-dried and one type of roller-dried powder, the milk fat and milk fat fractions were integrated. Depending on the production process, the amount of free fat available in the milk powders varied greatly. A good correlation was found between the free fat content of the milk powder and the viscosity of the chocolate mass when comparable particle sizes were used. This study reports on the development of spray-dried milk powders, which when used in chocolate processing produced low viscosities, comparable with those obtained by using roller-dried milk powder. Calorimetric analysis showed that the shape of the milk powder particles has no influence on the calorimetric qualities of chocolate masses. Only when milk fat was added in a free form, was a higher ‘mixing effect’ in the crystallization peak of cocoa butter and milk fat observed. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA 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
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Header DbId: egs
DbLabel: Engineering Source
An: 9243180
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses.
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  Data: <searchLink fieldCode="AR" term="%22Attaie%2C+H%2E%22">Attaie, H.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Breitschuh%2C+B%2E%22">Breitschuh, B.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Braun%2C+P%2E%22">Braun, P.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Windhab%2C+E%2E+J%2E%22">Windhab, E. J.</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Mar2003, Vol. 38 Issue 3, p325-335. 11p.
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  Data: <searchLink fieldCode="DE" term="%22Dried+milk%22">Dried milk</searchLink><br /><searchLink fieldCode="DE" term="%22Chocolate+processing%22">Chocolate processing</searchLink><br /><searchLink fieldCode="DE" term="%22Milkfat%22">Milkfat</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: Summary The functionality of twelve different milk powders that are used for chocolate mass processing was investigated. In two types of spray-dried and one type of roller-dried powder, the milk fat and milk fat fractions were integrated. Depending on the production process, the amount of free fat available in the milk powders varied greatly. A good correlation was found between the free fat content of the milk powder and the viscosity of the chocolate mass when comparable particle sizes were used. This study reports on the development of spray-dried milk powders, which when used in chocolate processing produced low viscosities, comparable with those obtained by using roller-dried milk powder. Calorimetric analysis showed that the shape of the milk powder particles has no influence on the calorimetric qualities of chocolate masses. Only when milk fat was added in a free form, was a higher ‘mixing effect’ in the crystallization peak of cocoa butter and milk fat observed. [ABSTRACT FROM AUTHOR]
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  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA 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.)
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        Value: 10.1046/j.1365-2621.2003.00678.x
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      – Code: eng
        Text: English
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        PageCount: 11
        StartPage: 325
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        Type: general
      – SubjectFull: Chocolate processing
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      – SubjectFull: Milkfat
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              Text: Mar2003
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