508 Chapter 19
and ion exchange. Whey proteins can be con-
centrated using ultrafi ltration, thereby
increasing the protein content from about
0.8% in liquid whey to approximately 80%
in a whey protein concentrate. To provide
greater nutrition and functionality as well as
more than 90% protein, chromatographic
techniques in addition to ultrafi ltration can be
used to produce whey protein isolates. In the
formulation of milk and white chocolates,
several dairy functional ingredients may be
used, either individually or in combination:- 50% to 90% reduced minerals whey
- Partially delactosed whey
- 35% to 80% protein whey protein
concentrates
The protein content of such ingredients is
important because it is a key component in
the Maillard reaction between amino acids
and reducing sugars. This reaction is well
known in caramel and toffee manufacturing,
although it also takes place to some extent
during the conching of milk chocolate.
The level of milk - solids - not - fat (MSNF)
in milk chocolate generally varies from 10%
to 25%, although a lower limit of 14% applies
in most European countries and 12% in
the United States. According to European,
Canadian, and Codex standards, functional
dairy ingredients may be used to formulate
milk chocolate in addition to milk and at a
level not higher than 5% of total chocolate
mass (Anon., 1997 ; Anon. 1993 ;, Anon.,
1976 ). In the United States the FDA ’ s stan-
dard of identity permits the use of these
whey - based ingredients up to 5% only in
white chocolate (Anon., 2004 ).
The practice of including whey and whey
derivative ingredients in chocolate can func-
tion to develop specifi c or signature fl avors,
optimize manufacturing cost structure while
maintaining high quality to take advantage of
the excellent functional and nutritional char-
acteristics of whey - based products, and
provide creamy - milky fl avor notes to the fi n-
ished product. In general terms, replacing
thereby producing reduced viscosity and
yield stress when compared to an equivalent
formula in which some of the milk fat is not
free.
The addition of AMF also softens the
texture of chocolates, so the amount of AMF
can be varied to adjust a chocolate to a
desired hardness. AMF also prevents the for-
mation of cocoa butter bloom, but the
increased softness of the product can com-
promise shelf stability of chocolates sold in
warm climates. Dark chocolates often contain
1% to 3% of AMF to both soften the texture
and to prevent fat bloom during the shelf life
of the product.
While chocolate prepared using SMP and
AMF has advantages over a WMP chocolate
with respect to ease and cost of sourcing
ingredients, as well as process viscosity, the
choice of milk powder and milk fat system
also can have an infl uence on the fl avor and
texture of the fi nished product. Historically,
SMP/AMF chocolates were regarded as infe-
rior to WMP chocolates. However, with
improvements in process and ingredient tech-
nologies in recent years, a number of high -
quality SMP/AMF chocolates can be found
on the market in many parts of the world. A
good - quality product can be delivered using
either WMP or SMP/AMF; the chocolate
manufacturer must match available supply
chain capabilities and economics with the
fl avor and texture preferences of consumers
in the market.
Whey and Other Dairy Ingredients
Recent developments in separation, dairy,
and drying technologies have allowed the
manufacture of an array of interesting dairy -
based ingredients for confectionery, choco-
late, and compound coating production.
Because whey proteins have functional value
as well as nutritional value, whey has been
the main source of protein for the develop-
ment of novel dairy ingredients. Minerals
from whey can be reduced by electrodialysis