FORMULATION OF MILK CHOCOLATE USING MILKFAT FRACTIONS

Milk chocolate (30% total fat) was formulated by replacing cocoa butte r at various concentrations with milkfat fractions from 12.2 to 40% of total fat. Maximum concentration of milkfat addition that produced te mperable milk chocolate were up to 40% AMF, MMF and LMF, and up to 35% HMF. Modified tempering procedures were used for milk chocolates cont aining over 20% milkfat. Degree of temper was evaluated using differen tial scanning calorimetry (DSC) and expressed as the ratio of enthalpi es of melting for the higher stability polymorphs to those of lesser s tability. Degree of temper was dependent on the crystallisation time a nd temperature and the type and quanity of milkfat fraction in the for mulation. The solid fat content (SFC), as measured by DSC, of milk cho colate decreased with increasing milkfat addition. At 30 degrees C, th e SFC for milk chocolate containing 12.2% AMF was 53.1% and at 40% AMF addition, the SFC was 13.1%. A significant decrease in hardness was o bserved as the cocentration of milkfat increased. No significant diffe rences in viscosity were detected among all conched samples at 40 degr ees C. However, a noted change in milk chocolate viscosity during temp ering was observed. During accelerated fat bloom stability studies, mi lk chocolate samples with 25, 30, 35 or 40% AMF, MMF and HMF remained free of bloom after 100 days. Samples containing LMF at all concentrat ions bloomed within 37 days. No differences in sweet, milk powder, cho colate and butter flavor or thickness of melt were evident among the f ormulations. Significant differences in milk flavor and in the textura l attributes of hardness, uniformity of mass and onset of melt were ob served for increasing concentrations of milkfat. Sensory hardness and onset of melt decreased, and uniformity of mass increased with increas ing concentrations of milkfat. No significant differences between the types of milkfat (AMF, HMF, MMF, LMF) were observed for any of the tex tural attributes tested.