Abstract
AbstractAn indication of the structure of milk crumb has been obtained by studying its water sorption isotherm together with those of its components.During the vacuum drying of a sucrose‐milk mixture, a proportion of a material is formed with a greater affinity for water vapour. There is no evidence of complex formation between the other ingredients of milk crumb.A preliminary examination of the mixture containing the sucrose‐milk complex was made. There was no evidence of any effect on the flavour or the viscosity of milk chocolate containing such material.It is deduced that there is no interaction involving hydrophilic groups between milk and chocolate liquor during milk crumb manufacture.
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