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dc.contributor.authorKeogh, M.K.*
dc.contributor.authorO'Kennedy, Brendan*
dc.contributor.authorTwomey, M.*
dc.contributor.authorO'Brien, Nora M.*
dc.contributor.authorKennedy, B.*
dc.contributor.authorGorry, C.*
dc.date.accessioned2017-08-04T15:51:54Z
dc.date.available2017-08-04T15:51:54Z
dc.date.issued1998-09-01
dc.identifier.citationKeogh, M.K., et al., Dairy Ingredients in Chocolate, End of Project Reports, Teagasc, 1998.en_GB
dc.identifier.isbn19011398534
dc.identifier.urihttp://hdl.handle.net/11019/1306
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThe main objective was to assess and control the contribution of various ingredient components to chocolate behaviour and to optimise ingredients for specific chocolate applications. A key aim, therefore, was to understand the role of composition and particle structure and to produce spray dried powders with a functionality in chocolate as close as possible to roller dried powders. By demonstrating how the powder properties affect chocolate, it should be possible to control the functional properties of the powders to meet any powder or chocolate specification. Novel powder compositions indicated by this work should also be useful to chocolate makers. The ability to make chocolate under test conditions and to assess the role of milk powders or other ingredients has been put in place for the first time in Ireland. Previous knowledge of milk seasonality and of powder technology has provided a basis for understanding variations in milk powder functionality in chocolate. Spray dried powders with mean free fat values of 50 to 94%, particle sizes of 30 to 65 mm and vacuole volumes of 0.0 to 3.9 ml/100g were produced from milks of varying composition but under the same processing conditions. Advances were made in analysing powder structure through microscopy, particle size and occluded air measurement. Valuable new information has been generated on the changes in free fat, solid fat content, particle size and occluded air in powders. Explanations were provided for the first time for the complex effects of these properties on chocolate viscosity and yield value. This information will also make a positive contribution to other projects in the milk powder area. Good contacts have been established with multinational manufacturers and with producers of milk powder for chocolate.en_GB
dc.description.sponsorshipDepartment of Agriculture, Food and the Marineen_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesEnd of Project Reports;
dc.relation.ispartofseriesDairy Products Research Centre REports;13
dc.subjectChocolateen_GB
dc.subjectRheologyen_GB
dc.subjectTextureen_GB
dc.subjectFlavouren_GB
dc.subjectDairy ingredientsen_GB
dc.subjectspray dried powdersen_GB
dc.titleDairy Ingredients in Chocolateen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4223


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