Messiah Sarfarazi

8 Questions 7 Answers 0 Followers

Questions related from Messiah Sarfarazi

Does emulsifiers also have anti-foaming activity?

Recently, I have been told that I can use E471 (glycerol mono- and di-strearate), which is an emulsifier, as an anti-foaming agent in a dairy-based drink. Do you agree with this suggestion?

28 April 2022 7,728 2 View

Could anyone introduce a comprehensive reference in the area of dairy stabilizers?

I am looking for a book or review article which comprehensively describes the application of stabilizers in dairy products?

03 April 2022 6,615 4 View

Why does chocolate get so brittle after being aerated or injected with other gasses such as nitrogen or carbon dioxide?

I have injected nitrogen and carbon dioxide into chocolate and observed that the chocolate has become brittle compared with the control. The question is why this happens.

12 May 2018 7,923 3 View

What is the critical micelle concentration (CMC) of soy lecithin in milk chocolate?

I have been wondering what would be the best concentration of soy lecithin in milk chocolate?Is it possible to increase the lecithin concentration rather than CBS to decrease chocolate viscosity?

25 September 2017 3,564 1 View

What is the best refining time for producing a typical milk chocolate?

I am going to produce about 15 kg of a typical formulation of milk chocolate using a pilot ball mill refiner. My question is how long it normally takes to refine such amount of milk chocolate?

21 July 2017 9,350 2 View

Is it so necessary to temper a chocolate which is going to be melted subsequently?

I am going to produce some solid chocolate and subsequently heat it up to 45 degrees of centigrade for some reason and solidify it again. Is it so necessary to temper the chocolate after production?

01 January 1970 8,828 9 View

I am looking for a technique through which I will be able to cool chocolate?

I am looking for a technique through which I will be able to cool chocolate as quickly as possible and at the same time, blooming will be avoided. What do you suppose are the best method and...

01 January 1970 3,016 4 View

Interaction between inulin and maltodextrin

Recently, I have produced a sugar-free milk chocolate containing inulin and maltodextrin as sugar substitutes. The substitution levels of these compounds are as follows: i25= 25% inulin and 75%...

01 January 1970 2,028 3 View