Stabilizer >> Dairy >> Chocolate milk

 

Chocolate Milk   UHT

 

A range of textures

Supported by the very healthy and positive image of milk beverages, chocolate milks have new market opportunities through the fast growing segment of fresh dairy beverages but also the more traditional UHT drinks. Health, convenience and indulgence are major trends for this segment characterised by the rapid rate of new product launches.Chocolate Milk are traditional milk beverage with light to creamy fatty textures,sold ready to drink stored in the refrigerator or at room temperature. Their texture ranges according to each market, from smooth and homogeneous product without sedimentation and phase separation. The move to premium ingredient and ‘home-made’ styles has made its mark in this well-established segment.

 

Process flow chart

 

 

 

Benefits of using Robertet Stabilizers:

Feature

Manufacturer Benefits

End User benefits

Stabilizing Properties

Prevents proteins from aggregation during heat treatment(through protein protection & buffering properties)P

Process flexibility

Allows high heat treatment i.e UHT

Formulation flexibility

Allows formulation with high and low MSNF,and wide range of cacao alkalinity

Smooth and homogeneous product

No flocculation

No sandy texture

Different filling temperature possible depending on the product selected

Filling and storage possible below and above  20'c

No sedimentation

No phase separation

Stability of the product throughout shelf life

Texturizing Properties Specifically selected carrageenan’s and emulsifiers

Formulation robustness

Wide range of viscosities and textures possible

 

Defects in chocolate milk

Defect Cause Appearance Solution

 

  • Cocoa powder sedimentation

 

  • Incorrect homogenization
  • Incorrect filling temperature,network has not been formed yet
  • Dark layer at the bottom and/ or black spots in suspension
  • Cocoa sedimentation during cooling
  • Use a homogenization pressure of 180-200 bar
  • Homogenize at 70'-80'C
  • Filling temperature below 25'C
  • Gelation
  • Too strong network has been formed
  • Inappropriate dispersion of carrageenan powder
  • Very high viscosity, liquid milk containing lumps or small pieces of gel that does not break when the chocolate milk is being poured
  • Pieces of gel in the chocolate milk
  • Decrease the carrageenan dosage
  • Disperse well the carrageenan along other powder ingredients as sugar and/ or cocoa at the beginning of the preparation
  • Whey separation
  • Insufficient dosage of carrageenan
  • Brown top layer
  • Increase carrageenan dosage
  • Add some calcium quelants as Sodium citrate or Disodium phosphate
  • Floccules of denatured whey protein
  • Microbiological problems
  • Cocoa powder highly alkalinized
  • hHeat treatment too strong
  • Small pieces of gel , like curdled milk
  • Add some calcium quelants as Sodium citrate or Disodium phosphate to reduce heat denaturizing
  • Control thermal process
  • Keep an adequate agitation during the heating and holding steps
  • Avoid over heating
  • Layer formation
  • Network too weak
  • Separation of fat and carrageenan-protein network , specially in skimmed or low fat chocolate milk
  • Cocoa sedimentation at the bottom
  • Fat at the top, white layer
  • Increase carrageenan dosage
  • Add calcium quelants, allowing casein to be more available to react with carrageenan
  • Appropriated homogenization
  • Cocoa powder sedimentetion
  • Cocoa particles too large or containing impurities
  • Incorrect amount of cocoa in the formulation
  • Dark layer at the bottom and/ or black spots in suspension
  • dark layer at the bottom
  • Carefully choose the quality of cocoa to be used, controlling limpurities
  • Use cocoa powder between 1-3%
  • Add calcium quelants, allowing casein to be more available to react with carrageenan