how to make a delicious chocolate milk.pdf

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How to make a delicious chocolate milk

Palsgaard Technical Paper, October 2010

we are

e x p e r t s inemulsif iers and

stabilizers for bakery, confectionery, dairy, ice cream,

margarine and fine foods - and we are happy to share our expertise. our

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Chocolate milk is a well-known and popular product

around the world. Except for a few products where

a visible sedimentation is desired, chocolate milk

is expected to be a homogeneous product withoutvisible sedimentation and creaming.

Most of the cocoa powder is insoluble in milk and

water meaning that if no precautions are taken, the

cocoa particles settle at the bottom and the text

‘shake before use’ will have to be written clearly on

the packaging.

This labelling has a negative impact on the

consumer. Further, for long shelf life products

creaming occurs over time - a process which can

also be delayed by taking appropriate action.

By Hanne K. Ludvigsen,

Product Manager Dairy and

Ice cream, Palsgaard A/S.

Forming the thixotropic system

Chocolate milk usually contains

up to 2% cocoa powder. In order

to make a homogeneous suspen-

sion of the cocoa particles in the

milk, a three-dimensional network

has to be formed. The cocoa parti-

cles are entrapped herein. Whenshear is applied to the chocolate

milk the network is broken and

the viscosity decreases. When

the shear is removed the three-

dimensional network is restored.

It is a so-called thixotropic system.

The ingredients used to form

this thixotropic system are gen-

erally mono- and diglycerides

carrageenan and microcrystallinecellulose. Mono- and diglycerides

further have an important func-

tion in preventing creaming in the

product.

The effect of

emulsifers in chocolate milk

Mono-and diglycerides are emul-

siers produced by reaction of

edible vegetable fats/oils and glyc-

erol. The result is a molecule with

a hydrophilic and a lipophilic part

and consequently it is placed at

the interface between the fat/pro-

tein and water. This happens dur-

ing homogenisation and ageing

of the chocolate milk. The mono-

and diglycerides form complex

with the whey proteins, making

the fat globule membrane moreresistant towards coalescence.

Hence they reduce fat separation

in the product. However, they also

reduce the net charge of the fat

globule membrane and thereby

increase the occulation of the fat

globules forming a three-dimen-

sional network, which increases

the creaminess in the milk.

The effect of

carrageenan in chocolate milk

Carrageenan is by far the most

commonly used stabilizer in

chocolate milk. Carrageenan

is extracted from seaweed. In

Europe carrageenans are divided

in 2 groups, rened carrageenan

(E-407) and semirened carra-geenan (E-407a). Both types are

applicable in chocolate milk.

Carrageenans are further grouped

in Kappa-, Lambda- and Iota car-

rageenan according to their chem-

ical composition. It is especially

Kappa carrageenan, which has

found use in chocolate milk due

to its ability to react with the milk

proteins and form a three-dimen-

sional network. The carrageenan



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Figure 1. Chocolate milk with and without sedimentation.


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Finding the right

stabilizer dosage

The dosage of the stabilizer is

very crucial. Underdosing means

sedimentation in the chocolate

milk and overdosing results in

heavy body and gelation. When

working with carrageenan one has

to be very careful as the margin

between underdosing and over-

dosing is very narrow. The use of

mono- and diglycerides together

with carrageenan increases the

dosage margin of carrageenan

and at the same time reduces the

amount of carrageenan needed

for formation of a stable product.

This is due to the fact that the

mono- and diglycerides form a

network between the fat globules

and the whey proteins.

Further the dosage of the carra-geenan depends on

• The fat content of the milk.

Higher fat demands less

stabilizer

• The cocoa content. Higher

dosage less stabilizer

• The heat treatment. Steriliza-

tion demands less stabilizer

than UHT treatment which

again demands less stabilizer

than a pasteurised product

forms a helix with negatively

charged sulphate groups turn-

ing outwards. This helix interacts

with the positively charged casein

micelle. When carrageenan isused as stabilizer, the chocolate

milk must be cooled down be-

low 25°C before lling, or cooled

down below 25°C during constant

rotation if in can/in bottle steriliza-

tion is used. This is necessary

for formation of the carrageenan

network. Figure 2 across shows

how the network is formed in a

carrageenan stabilized chocolate

milk. Further storage of the choco-late milk should be below 30°C as

the formed network breaks down

at higher temperature.

The effect of

the MCC/CMC complex

Microcrystalline cellulose (MCC),

or rather a MCC/CMC complex,

also nds application in chocolate

milk, however, often in combina-

tion with carrageenan. MCC is de-

rived from plant bres from which

the crystalline part of the cellulose

is extracted. When in dispersion

the MCC forms a three-dimen-

sional network due to formation of

hydrogen bonds.

Below 80°C a change in tem-

perature only has limited effect on

the functional properties of MCC,

meaning that cooling and stor-

age temperature is less critical

when MCC is used. Consequently,

MCC based products are recom-

mended when cooling below 25°C

is not applicable or if the storage

temperature is higher than 30°C

which is often the case in eg.

South East Asia and the Middle

East. MCC based products often

gives more body and creaminess

to the milk drink, which could be

another reason for recommend-

ing a MCC based solution. Figure

3 below illustrates the network

formation of MCC/CMC in which

the cocoa particles are kept in

suspension.



3

Figure 2. Formation of carrageenan network in chocolate milk.

Figure 3. MCC/CMC network.


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The dependence of stabilizer dos-

age to the heat treatment can be

explained as follows:

During heating to sterilizing orUHT-temperatures the whey

proteins denaturate and become

less soluble. This causes further

agglomeration of the proteins with

the cocoa powder and fat. The

extent of agglomeration depends

on e.g. the type and time of heat-

ing, the homogenisation, the type

and amount of cocoa powder and

stabilizer, the milk quality includ-

ing the protein quality and pH ofthe milk.

As MCC doesn’t react with the

milk proteins in the same way as

carrageenan the risk of separation

due to overdosing is less. How-

ever overdosing results in heavy

body and high viscosity.

The effect of the cocoa particles

The cocoa particles also strength-

en the network formation, as

casein is adsorbed to cocoa parti-

cles. This adsorption takes place

almost immediately when milk

and cocoa powder are mixed. The

strength of the network is depend-

ing on the degree of alkalisation of

the cocoa powder. Cocoa powder

contains polyhydroxyphenols,

which during alkalisation polymer-

ise to tannins known for its protein

binding properties. In general the

heat stability of chocolate milk is

lower than that of milk, however,

the closer the pH of the cocoa

powder is to the pH of the milk the

less impact it has on the stability

in the milk.

It is important to consider the

particle size of the cocoa powder,

as the formed network cannot

keep too heavy particles. It isrecommended that less than 0.5%

of the particles are larger than 75

micrometer.

We are experts in emulsifers

and stabilizers for chocolate

milk - and we like to share our

knowledge

For many years Palsgaard has

supplied the dairy industry with

high quality emulsiers and

stabilizers. In our well equipped

application labs in Denmark,

Singapore, Mexico and China

we are working on creating the

right blends for a given market

taking milk quality, recipe, proc-

ess conditions as well as sensory

preferences into consideration.

Our equipment enables us to workwith as well pasteurized, UHT-

treated as sterilized products and

to make shelf life studies covering

the entire shelf life of the choco-

late milk.

Our products for chocolate milk

ensure uniform products with

good creaminess and mouth

feel and high storage stability.

An example of a carrageenan

based product for chocolate

milk is Palsgaard® ChoMilk 150

composed of mono- and diglycer-

ides, carrageenan and guar gum.

Palsgaard® ChoMilk 150 results

in a uniform chocolate milk with a

pleasant creaminess and mouth

feel. If it is difcult to cool down

the product below 25°C after the

production or if the storage tem-perature of the product is above



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Figure 4. Guar gum and locust bean gum are also used as stabilizers for chocolate milk.


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30°C, Palsgaard® ChoMilk 170 is

applicable. Palsgaard® ChoMilk

170 is declared MCC, mono- and

diglycerides, carrageenan and

CMC. This pro-duct is also appli-cable in chocolate milk drinks with

low protein content either due to

the protein content in the milk or

due to dilution with water to form a

chocolate milk drink.

Another product for low prote-

in chocolate milk drinks is

Palsgaard® ChoMilk 159 compo-

sed of mono- and diglycerides,

carrageenan and locust beangum. As this product is carrageen-

an based like Palsgaard® ChoMilk

150 attention should be paid to

lling and storage temperature.

All mentioned products result in

a uniform product without visible

creaming and sedimentation and

with a pleasant creaminess and

mouth feel. Palsgaard® ChoMilk

150 and Palsgaard® ChoMilk

159 are both integrated products

meaning that by using the spray

cooling technology the stabilizer is

coated by the emulsier.

Compared to a dry blended

product an integrated product has

several advantages:

• Free owing properties

• Uniform product, no risk of de-

blending during storage and

transportation of the emulsi-

er/stabilizer mixture• No dust formation

• Addition to the milk without

premixing with sugar

Due to its total composition

Palsgaard® Chomilk 170 is a dry

mixed product and the suspension

of the product in the milk is facili-

tated by dry mixing the product

with sugar before addition.

For further information on the

abilities of Palsgaard’s emulsier

and stabilizer blends for chocolate

milk, or if you would like to request

a sample, please contact Product

Manager Hanne K. Ludvigsen

at [email protected] or Tel. +45

7682 7682.



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how to make a delicious chocolate milk.pdf