Effect of amorphous Lactose on rheological Properties of Milk Powder and Milk Chocolates

Workgroup: Chocolate technology

Spokesman of IVLV-Project Team: N.N.
Research Institution: Fraunhofer IVV, Freising
Scientific Guidance: Dr Dr habil. G. Ziegleder

Financing: IVLV
Project Duration: 2005

Milk powders are important raw materials for chocolate production. They have influence on fat binding, structure, free surface fat and flow properties of chocolate or filling masses. The content of amorphous lactose in milk powders is of great importance for chocolate technology, because it has an effect on fat binding, hygroscopy and stability during production and storage.

The quantitative measurement of amorphous lactose in milk powder or milk chocolate is difficult. Therefore, these data were not intensely used up to now. The dynamic water sorption DVS opens a new way, to measure amorphous lactose quantitatively.

Defined milk powders from industries (Milk and chocolate industries) shall be investigated (Roller – and spray dried powders from whole milk, skim milk, whey and cream) as well as milk chocolates or filling masses of defined production parameters. The aim is to get an overview about amount and effect of amorphous lactose in these materials.