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Physical stability of chocolate milk
Author(s) -
BOOMGAARD TH.,
VLIET T.,
HOOYDONK A. C. M.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00489.x
Subject(s) - rheology , sedimentation , materials science , skimmed milk , stabilizer (aeronautics) , dark chocolate , composite material , pellet , deformation (meteorology) , adsorption , viscoelasticity , compression (physics) , chemical engineering , chemistry , food science , geology , mechanical engineering , paleontology , sediment , engineering , organic chemistry
Summary The stability of chocolate milk, made from two different cocoa powders and skim milk, was studied. Three types of instability could be distinguished: sedimentation of cocoa particles, formation of large flocs and formation of light and dark coloured layers (segregation). From adsorption studies and rheological measurements it could be deduced that chocolate milk behaves as a fluid with a weak network. The cocoa particles themselves are incorporated in this network structure. This network is formed by an interaction of protein and protein‐covered cocoa particles in the presence of a suitable stabilizer (carrageenan). Heat treatment has a considerable effect on the interactions. Segregation is supposed to be caused by uniaxial compression of the total network due to gravitational force, and segregation will stop when the gravitational force is counterbalanced by the elastic modulus multiplied by the deformation gradient of the network. The compression may be influenced by the adherence of the network to the container wall.