Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill

• Main Authors: Pajin Biljana, Zarić Danica, Dokić Ljubica, Šereš Zita, Šoronja-Simović Dragana, Omorjan Radovan, Lončarević Ivana
• Format: Article
• Language: English
• Published: Faculty of Technology, Novi Sad 2011-01-01
• Series: Acta Periodica Technologica
• Subjects: milk chocolate; ball mill; emulsifiers; rheological properties
• Online Access: http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142101P.pdf

Chocolate manufacture is a complex process which includes a large number of technology operations. One of the obligatory phases is milling, called refining, which aims at obtaining the appropriate distribution of particle size, resulting in the chocolate with optimal physical and sensory characteristics. The aim of this work was to define and optimize the process parameters for the production of milk chocolate by a non-conventional procedure, using the ball mill. The quality of chocolate mass, produced on this way, is determined by measuring the following parameters: moisture, size of the largest cocoa particle, yield flow, and Casson plastic viscosity. A special consideration of this study is the optimization of the types and amounts of emulsifiers, which are responsible for achieving the appropriate rheological and physical characteristics of the chocolate mass. The obtained parameters are compared with those which are typical for the standard procedure.