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Dairy Ingredients for Chocolate and Confectionery Products.

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Keywords
Dairy ingredients, Chocolate, Confectionery, spray-dried powders, milk powder properties
Date
2001-05-01
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Food Programme End of Project Reports
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eopr-4519.pdf
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http://hdl.handle.net/11019/1278
Citation
Keogh, M.K., Twomeny, M., O'Kennedy, B.T., Auty, M., Kennedy, R., O'Keefe, J., Kelleher, C., Dairy Ingredients for Chocolate and Confectionery Products, End of Project Reports, Teagasc, 2001.
Abstract
High free-fat, spray-dried powders were successfully produced at a lower fat content (40% rather than 56%) using ultrafiltration. Chocolates made from these powders had improved flow properties and superior quality. The stability, viscosity and firmness of toffees were improved by optimising the casein, whey protein and lactose levels of skim milk powders used in their manufacture.
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