Hemijska industrija 2012 Volume 66, Issue 5, Pages: 735-741
https://doi.org/10.2298/HEMIND120210024Z
Full text ( 213 KB)
The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate
Zarić Danica B. (IHIS Tehno experts d.o.o., Research Development Center, Belgrade, Belgrade)
Pajin Biljana S. (Faculty of Technology, Novi Sad)
Lončarević Ivana S. (Faculty of Technology, Novi Sad)
Šereš Zita I. (Faculty of Technology, Novi Sad)
Dokić Ljubica P. (Faculty of Technology, Novi Sad)
Šoronja-Simović Dragana M. (Faculty of Technology, Novi Sad)
The rheological and physical properties of the chocolate mass depend on the
ingredient composition as well as the manufacturing process. For the purpose
of this work, a milk chocolate mass of identical composition and raw
materials was manufactured by using the two different manufacturing
processes: a standard manufacturing process (SM) in five-roller mills
including conching, and an unconventional manufacturing process in a ball
mill (R1). The quality of both milk chocolate masses was examined by the
comparison of thermal (differential scanning calorimetry analysis), textural
properties (texture analysis), and the content of hard triglycerides (nuclear
magnetic resonance spectroscopy). The main goal of this work was to determine
whether chocolate can be produced in a ball mill, using the manufacturing
process which results in significant savings, without causing drastic changes
to the chocolate physical properties. The new manufacturing process
rationalises the standard method by combining two phases, namely conching,
and refining into a single one. This results in reduced initial and
maintenance costs, as well as costs of workforce and fuel, etc. The results
have shown that the new chocolate manufacturing process has a positive impact
on texture and thermal properties, while the content of hard triglycerides
remains the same.
Keywords: ball mill, milk chocolate, thermal properties, hardness, solid fat content