Effects of Milk Powders in Milk Chocolate

Liang, Baomin; Hartel, Richard W.

doi:10.3168/jds.s0022-0302(04)73137-9

Cited by 102 publications

(73 citation statements)

References 9 publications

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“…For semi-solid fat products such as chocolates or cocoa butter, the rheological properties of fats are the result of a combined effect of the SFC (solid fat content) and the three-dimensional colloidal fat crystal network micro-structure, including the shape, size, spatial distribution pattern of the crystals [17,21,37,42,56,57,79,80,82]. Cocoa butter can crystallise in a number of polymorphic forms depending on the triglyceride composition [1].…”

Section: Crystallisation Of Fatsmentioning

confidence: 99%

Ultrasound for Improved Crystallisation in Food Processing

Deora

Misra²,

Deswal

et al. 2013

Food Eng Rev

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Within the food industry, controlling crystallisation is a key factor governing food structure, texture and consumer appeal, with some foods requiring the promotion of crystallisation in a controlled manner (e.g. chocolate) and others a check (e.g. honey). Sonocrystallisation is the application of ultrasound energy to control the nucleation of a crystallisation process. The use of power ultrasound provides a useful approach to producing crystals with desired properties. Sonocrystallisation facilitates process control by modulating crystal size distribution and morphology. This paper details the governing mechanisms of sonocrystallisation. Proven and potential applications of the process in foods are reviewed including chocolate, honey, fats and frozen foods. Challenges of process adoption such as scale-up are discussed.

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Section: Crystallisation Of Fatsmentioning

confidence: 99%

Ultrasound for Improved Crystallisation in Food Processing

Deora

Misra²,

Deswal

et al. 2013

Food Eng Rev

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“…Many factors influence the formation of the flavor of chocolate products. The flavour of milk chocolate can be affected by the quality of the raw materials used such as the quality of milk powder that were used in the milk chocolate's ingredient (Liang and Hartel 2004). The more cinnamon addition in milk chocolate decreases panelists acceptability.…”

Section: Taste Attributesmentioning

confidence: 99%

“…The effect of milk powder addition to physical and sensory properties of milk chocolate has been reported by Liang and Hartel (2004). Meanwhile Aidoo et al (2010) and Glicerina et al (2015) reported the effect of raw materials substitution and the effect of manufacturing process on the quality attributes of milk chocolate, respectively.…”

Section: Introductionmentioning

confidence: 99%

“…Cinnamon-enriched milk chocolate was prepared based on previous studies (Liang and Hartel 2004;Indarti 2013) with some modifications. Briefly, 496.5 g/500 g (consisting of 125 g/500 g of cocoa paste, 137.5 g/500 g of cocoa butter, 112.5 g/500 g of milk powder and 121.5 g/500 g of sugar), and the additional ingredients of 3.5 g/500 g (consisting of 1.5 g/500 g lecithin, 1.5 g/500 g of soda, and 0.5 g/500 g of vanilla) were used to produce milk chocolate.…”

Section: Preparation Of Chocolatesmentioning

confidence: 99%

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Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition

2016

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Abstract. Rasuluntari IN, Muhammad DRA, Praseptiangga D. 2016. Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition. Nusantara Bioscience 8: 297-300. Among confectionery products, milk chocolate bar is the most popular product. The development of Indonesian cocoa agroindustry and chocolate signature with special characteristics are required since Indonesia is the third largest cocoa producing country in the world. The effects of cinnamon powder addition in milk chocolate and its impact on the consumer acceptance of milk chocolate were evaluated in this study. Cinnamon-enriched milk chocolates were formulated by completely randomized design (CRD) with one factor which was concentration of cinnamon powder (5%; 10%; and 15%). Sensory evaluation (color, aroma, taste, appearance, overall) were determined by hedonic test with scoring method. The results showed that the level of panelist acceptance decreased with increasing concentrations of cinnamon powder added. Milk chocolate bar with the addition of 5% of cinnamon powder had the highest level of acceptance and preferences for some of the sensory attributes evaluated.

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“…The literature was first focused on the free fat content and its negative effects on powder physical properties, such as rehydration, flowability and oxidation stability [5,7,14,18]. Conversely, in the case of chocolate processing, a high free fat content is required to lower the viscosity of the mass [2,19,27]. The investigation of the surface composition was recently achieved by Fäldt et al [11], who adapted X-ray photoelectron spectroscopy (XPS) to the study of dairy powders.…”

Section: Introductionmentioning

confidence: 99%

Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures

Vignolles

Lopez

Floch-Fouéré

et al. 2010

Dairy Sci. Technol.

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-Despite the increasing economic impact of fat-filled dairy powders, their manufacture is still empirical. The aim of the study was to understand the mechanisms responsible for fat supramolecular structure in such a dry matrix. For the purpose, emulsions were obtained under controlled manufacturing conditions. Then, they were dried under different inlet air temperatures, leading to different drying kinetics. Fat droplet size was determined in both emulsions and powders. Free fat and surface fat were assessed to characterize fat in the resulting powders. Confocal laser scanning microscopy was used to characterize fat supramolecular structure in situ in the powder particles. Results showed that fat supramolecular structure in fat-filled dairy powders was connected with drying air temperatures, not necessarily with drying kinetics. Inlet air temperature and consequently temperature of the drying droplet had the most significant influence. Such a study considering drying air temperatures and kinetics is essential in elucidating the mechanisms of free fat formation and the presence of fat at the surface of powder particles. Mechanisms underlying fat supramolecular structure in fat-filled dairy powders are proposed: They can be used as a tool to adjust spray-drying air temperatures and kinetics.spray drying / free fat / surface composition / microstructure / mechanism Article published by EDP SciencesRésumé -Structure supramoléculaire de la matière grasse dans les poudres enrichies : un outil de décision pour ajuster les températures de séchage. Malgré l'intérêt économique croissant pour les poudres laitières enrichies en matière grasse, leur fabrication reste empirique à ce jour. L'objectif de cette étude est de comprendre les mécanismes sous-jacents à la structuration supramoléculaire de la matière grasse dans ce type de poudre. Pour cela, des émulsions ont été fabriquées dans des conditions maîtrisées. Elles ont ensuite été séchées avec différentes températures d'air d'entrée, donnant lieu à différentes cinétiques de séchage. La taille des gouttelettes de matière grasse a été mesurée dans les émulsions et les poudres réhydratées. La matière grasse libre et la matière grasse de surface ont été mesurées pour caractériser la matière grasse dans les poudres. La microscopie confocale à balayage laser a été utilisée pour caractériser la structure supramoléculaire de la matière grasse in situ dans les grains de poudre. Les résultats montrent que la structure supramoléculaire de la matière grasse dans les poudres enrichies est corrélée aux températures d'air de séchage, mais pas systématiquement aux cinétiques de séchage. La température d'air d'entrée et par là, la température de la gouttelette de produit en train de sécher, ont l'influence la plus significative. Une telle étude des températures d'air et des cinétiques de séchage est essentielle dans la compréhension des mécanismes de formation de la matière grasse libre et la présence de matière grasse en surface des grains de poudres. Les mécanismes de formatio...

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Effects of Milk Powders in Milk Chocolate

Cited by 102 publications

References 9 publications

Ultrasound for Improved Crystallisation in Food Processing

Ultrasound for Improved Crystallisation in Food Processing

Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition

Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures

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