engleski

Rheological properties of molten chocolate masses during storage – influence of milk components

When finished chocolate mass is used for production of chocolate based products, it is often produced in large quantities, stored in molten condition at 50 – 55 °C and spent in smaller quantities during a maximum period of 30 days. It is well established in scientific literature that chocolate components have a significant influence on rheological properties. However, this influence during storage has not yet been elucidated. The aim of this research was to investigate the influence of milk components (spray-dried milk powder, cream powder and sweetened condensed milk) on rheological properties of chocolate during 30-day storage. The results showed that sweetened condensed milk had the highest impact on decrease of yield stress and plastic viscosity stability during storage. Chocolate produced with the addition of spray-dried milk powder and cream had the highest yield stress and plastic viscosity during storage.

chocolate; rheological properties; spray-dried milk powder; cream powder; sweetened condensed milk

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