The dependence of stabilizer dosage to the heat treatment can be explained as follows: During heating to sterilizing or UHT-temperatures the whey proteins denaturate and become less soluble. This causes further agglomeration of the proteins with the cocoa powder and fat. The extent of agglomeration depends on e.g. the type and time of heating, the homogenisation, the type and amount of cocoa powder and stabilizer, the milk quality including the protein quality and pH of the milk. As MCC doesn’t react with the milk proteins in the same way as carrageenan the risk of separation due to overdosing is less. However overdosing results in heavy body and high viscosity. The effect of the cocoa particles The cocoa particles also strengthen the network formation, as casein is adsorbed to cocoa particles. This adsorption takes place almost immediately when milk and cocoa powder are mixed. The strength of the network is depending on the degree of alkalisation of Figure 4. Guar gum and locust bean gum are also used as stabilizers for chocolate milk. the cocoa powder. Cocoa powder contains polyhydroxyphenols, which during alkalisation polymerise to tannins known for its protein binding properties. In general the heat stability of chocolate milk is lower than that of milk, however, the closer the pH of the cocoa powder is to the pH of the milk the less impact it has on the stability in the milk. It is important to consider the particle size of the cocoa powder, as the formed network cannot keep too heavy particles. It is recommended that less than 0.5% of the particles are larger than 75 micrometer. We are experts in emulsifiers and stabilizers for chocolate milk - and we like to share our knowledge For many years Palsgaard has supplied the dairy industry with high quality emulsifiers and stabilizers. In our well equipped application labs in Denmark, Singapore, Mexico and China we are working on creating the right blends for a given market taking milk quality, recipe, process conditions as well as sensory preferences into consideration. Our equipment enables us to work with as well pasteurized, UHTtreated as sterilized products and to make shelf life studies covering the entire shelf life of the chocolate milk. Our products for chocolate milk ensure uniform products with good creaminess and mouth feel and high storage stability. An example of a carrageenan based product for chocolate milk is Palsgaard® ChoMilk 150 composed of mono- and diglycerides, carrageenan and guar gum. Palsgaard® ChoMilk 150 results in a uniform chocolate milk with a pleasant creaminess and mouth feel. If it is difficult to cool down the product below 25°C after the production or if the storage temperature of the product is above Palsgaard Technical Paper, October 2010 4 How to make a delicious chocolate milk
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