Keeping chocolate milk smooth, stable without carrageenan
Unique high-pressure jet processing of chocolate milk may reduce the use
of the controversial emulsifier

Date:
November 15, 2021
Source:
Penn State
Summary:
Fat-free chocolate milk processed for the first time with
high-pressure jet technology exhibits enhanced viscosity,
stabilizing cocoa particles in the fluid and eliminating the need
for adding a controversial emulsifier. That's the conclusion of a
team of researchers, whose study suggests that the new technology
can preclude the use of carrageenan in chocolate milk. The widely
used food additive -- which helps keep the liquid smooth and
well-mixed even after days sitting on a store shelf - - is not
desired by many consumers, especially in organic chocolate milk.



FULL STORY ========================================================================== Fat-free chocolate milk processed for the first time with high-pressure
jet technology exhibits enhanced viscosity, stabilizing cocoa particles in
the fluid and eliminating the need for adding a controversial emulsifier.


========================================================================== That's the conclusion of a team of Penn State researchers, whose study
suggests that the new technology can preclude the use of carrageenan in chocolate milk.

The widely used food additive -- which helps keep the liquid smooth and
well- mixed even after days sitting on a store shelf -- is not desired
by many consumers, especially in organic chocolate milk.

Although the U.S. Food and Drug Administration has approved the use of carrageenan, concerns about its safety remain, according to team leader Federico Harte, professor of food science. He noted that some scientists believe that the additive -- a compound extracted from red seaweed --
can cause inflammation and digestive problems such as bloating and
irritable bowel disease. As a result, the additive is banned in infant
formula in the European Union.

"This research is not about being against carrageenan -- it's about
consumers wanting clean food labels with only ingredients they recognize,"
he said. "And carrageenan definitely is not something they want in
chocolate milk. We know that USDA has considered banning it for organic chocolate milks. Our results indicate that would be possible." In the
study, researchers thermally treated fat-free chocolate milk formulations containing skim milk, cocoa powder and sugar and then processed them using high-pressure jet technology from 125 to 500 megapascals. The viscosity,
flow properties and stability of chocolate milks treated with high-
pressure jets were compared with chocolate milks that did not undergo
high- pressure jet processing, prepared both with and without adding carrageenan.

As expected, carrageenan-free chocolate milk exhibited immediate
phase separation of the cocoa powder, whereas formulations containing carrageenan were stable for 14 days, with cocoa particles not dropping
out of suspension.

However, the researchers observed increased stability with increasing
jet processing pressure, with maximum stability achieved when chocolate
milk was processed at 500 megapascals.



==========================================================================
"We believe that structural changes in casein micelles -- a kind of milk protein -- and new casein-cocoa interactions induced by high-pressure jet processing increased cocoa stability in the chocolate milk," Harte said.

"Because milk protein seemed to be the major component enhancing cocoa stability in samples treated with this method, we conducted a second study
to determine the effect of additional milk protein and high-pressure jet processing on the stability of fat-free chocolate milk." In findings
recently published in the Journal of Dairy Science, the researchers
reported that formulations with 4% "micellar casein" processed at 500 megapascals showed no phase separation over a 14-day storage period,
stored at 39 degrees Fahrenheit. The addition of milk protein together
with high-pressure jet processing at 500 megapascals resulted in a higher apparent viscosity that keeps cocoa particles suspended.

Because the use of high-pressure jet technology to improve the dispersion stability of cocoa provides the industry with a processing alternative
to produce clean label, yet stable, low-fat chocolate milk, Penn State
has applied for a provisional patent on the process and is working with
a dairy food manufacturer to develop and scale it up.

High-pressure jet processing of food is a completely new concept, Harte
pointed out, and he has been experimenting with the idea for about six
years at Penn State. His work on the technology in a pilot plant in the
Rodney A. Erickson Food Science Building is unique because it uses an intensifier pump the size of a subcompact car to spray milk through a
diamond or sapphire nozzle. The liquid exits the nozzle as a jet of fine droplets that collide with the air, forming an aerosol.

"The equipment that we use for making these chocolate milks is not
equipment that you find in the food industry -- you would normally find
it in an engineering services shop," Harte said. "This equipment is used
for cutting metals. It's a water jet instrument that is used for cutting
tough materials such as marble or stainless steel. We are using it in
a completely different application." Harte bought the equipment with
funds from a National Institutes of Health grant a decade ago when he
was a faculty member at the University of Tennessee and had it shipped
to the University Park campus when he came to Penn State.

"You won't find this type of instrument in any university food science department in the U.S.," he said. "And I don't know of any in other parts
of the world, either." To appreciate the pressure developed by the pump
that processes the chocolate milk, Harte offers this comparison: At the
bottom of the Mariana Trench -- the deepest point in any ocean -- the
pressure is 100 megapascals. "We are applying five times that pressure,
500 megapascals," he said. "The liquid, as it leaves the orifice, is
moving at Mach 3 -- three times the speed of sound." Also contributing
to the study were Michelle Tran and Grace Voronin, graduate students
in food science; Robert Roberts, professor and head of food science;
John Coupland, professor of food science; and Greg Ziegler, professor
of food science.

The U.S. Department of Agriculture's National Institute of Food and
Agriculture and the National Dairy Council partially funded this research.

========================================================================== Story Source: Materials provided by Penn_State. Original written by Jeff Mulhollem. Note: Content may be edited for style and length.


========================================================================== Journal Reference:
1. M. Tran, G. Lewis Voronin, R.F. Roberts, J.N. Coupland,
G.R. Ziegler,
F.M. Harte. The effect of high-pressure jet processing on cocoa
stability in chocolate milk. Journal of Dairy Science, 2021; 104
(11): 11432 DOI: 10.3168/jds.2021-20602 ==========================================================================

Link to news story: https://www.sciencedaily.com/releases/2021/11/211115123515.htm

--- up 4 days, 2 hours, 55 minutes
* Origin: -=> Castle Rock BBS <=- Now Husky HPT Powered! (1:317/3)