Rheological Properties of Milk Chocolates as Influenced by Milk Powder Type,Emulsifier, and Cocoa Butter Equivalent Additions

The research examines the influences of different emulsifiers (lecithin, CITREM LR10—both individually and combined with polyglycerol polyricinoleate, and CITREM 2in1) and cocoa butter equivalent additions on the rheological properties of milk chocolates produced using spray or roller-dried milk. The substitution of lecithin with other emulsifiers caused an increase in the Casson plastic viscosity (μ_CA), as well as a decrease in the Casson yield stress (τ_CA) in milk chocolates containing roller-dried milk powder, whereby the lecithin-polyglycerol polyricinoleate blend had the most pronounced influence. Cocoa butter equivalent addition resulted in the highest μ_CA when CITREM LR10 was used, and the lowest τ_CA with lecithin-polyglycerol polyricinoleate blend. When spray-dried milk was used, the highest μ_CA was determined in the sample containing CITREM LR10 and the lowest τ_CA in the sample containing the lecithin-polyglycerol polyricinoleate blend. Cocoa butter equivalent addition resulted in an increase in the τ_CA---except when CITREM LR10-polyglycerol polyricinoleate blend was used as emulsifier.