Process for crystallizing amorphous lactose in milk powder
AssigneeHershey Foods Corporation
InventorsBrian S. Baker, Gregory T. Zerphy, Brandt C. Cook
Life of this patent
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Abstract
The present process is directed to a method of crystallizing the lactose in milkfat which comprises (a) mixing the milk powder with water in an amount sufficient to initiate crystallization when subjected to shearing and heating, and (b) subjecting the product of (a) to shearing and heating under conditions effective to crystallize the lactose, said heating being conducted at a temperature greater than the glass transition temperature of the lactose and below the temperature at which the product will have a burnt flavor.
Claims44
A process for converting the amorphous lactose in dry milk powder to crystalline lactose, which comprises:
- (a) contacting the milk powder with water in an amount sufficient to initiate crystallization of lactose when subjected to shearing and heating;
- (b) subjecting the water-contacted powder to a temperature above the glass transition temperature of the milk powder product of step (a) but below that temperature at which the product will have a burnt flavor, and shearing under conditions effective to crystallize the lactose.
A process for crystallizing lactose in nonfat milk powder which comprises:
- (a) mixing the non-fat milk powder with fat in an amount of about 20% to about 36% by weight of the milk powder and water in an amount effective to lower the glass transition temperature of the lactose therein and initiate crystallization thereof when subjected to heating and shearing;
- (b) subjecting the product of (a) to heating and shearing under conditions effective to crystallize the lactose, said heating temperature ranging from above the glass transition temperature of the product of a temperature but below that temperature wherein the product has a burnt flavor.
A process for making chocolate which comprises:
- (a) contacting milk powder containing amorphous lactose with water in an amount sufficient to initiate crystallization of lactose when subjected to shearing and heating;
- (b) subjecting the water contacted powder of step (a) to a temperature above the glass transition temperature of the milk powder product of (a) but below that temperature at which the product will have burnt flavor and shearing under conditions effective to crystallize, the lactose;
- (c) mixing the product of (b) with chocolate liquor, cocoa butter, refined nutritive carbohydrate sweetener and optionally an emulsifier and additional fat under conditions sufficient to form a homogeneous mixture;
- and
- (d) tempering the product of (c).
In a process of producing chocolate in which milk powder, cocoa butter, non fat milk solid, chocolate liquor, and nutritive carbohydrate sweetener and optionally an emulsifier are subjected to mixing, refining, conching, standardizing, tempering and molding, the improvement comprising utilizing dry whole milk powder in which the milk powder contains crystallized lactose, the crystallized lactose in the milk powder being prepared by a process comprising:
- (a) contacting milk powder containing amorphous lactose with water in an amount sufficient to initiate crystallization of lactose when subjected to shearing and heating;
- and
- (b) subjecting the water contacted powder of (a) to a temperature above the glass transition temperature of the milk powder product of (a) but below that temperature at which the product will have burnt flavor and shearing under conditions effective to crystallize the lactose, thereby forming crystallized milk powder.
A process for making chocolate which comprises:
- (a) contacting milk powder containing amorphous lactose with water in an amount sufficient to initiate crystallization of lactose when subjected to shearing and heating;
- (b) subjecting the water contacted powder of step (a) to a temperature above the glass transition temperature of the milk powder product of (a) but below that temperature at which the product will have burnt flavor and shearing under conditions effective to crystallize the lactose;
- (c) mixing the product of (b) with cocoa butter, refined nutritive carbohydrate sweetener and optionally an emulsifier and additional fat under conditions sufficient to form a homogeneous mixture;
- and
- (d) tempering the product of (c).
In a process of producing chocolate in which milk powder, cocoa butter, non fat milk solid, anti-oxidant and nutritive carbohydrate sweetener and optionally an emulsifier are subjected to mixing, refining, conching, standardizing, tempering and molding, the improvement comprising utilizing dry whole milk powder in which the milk powder contains crystallized lactose, the crystallized lactose in the milk powder being prepared by a processed comprising:
- (a) contacting milk powder containing amorphous lactose with water in an amount sufficient to initiate crystallization of lactose when subjected to shearing and heating;
- and
- (b) subjecting the water contacted powder of (a) to a temperature above the glass transition temperature of the milk powder product of (a) but below that temperature at which the product will have burnt flavor and shearing under conditions effective to crystallize the lactose.
Dependencies are inferred from the claim text.