Chocolate lactose

Sugars.—In most cases only saccharose is found in chocolate invert sugar, when present, is of negligible amount. In rare cases added glucose may be present, and in milk chocolate lactose occurs. 

Fig. 1 Fluorescence plot of a blank (A) and a chromatogram track of a diabetic chocolate extract (B). Circa 50 ng lactose and fructose were applied. Start (1), lactose (2), fructose (3).

Lactitol. Lactitol (4-0-/ -D-galactopyranosyl-D-sorbitol), is a synthetic sugar alcohol produced on reduction of lactose, usually using Raney nickel. It can be crystallized as a mono- or di-hydrate. Lactitol is not metabolized by higher animals it is relatively sweet and hence has potential as a non-nutritive sweetener. It is claimed that lactitol reduces the absorption of sucrose, blood and liver cholesterol levels and to be anticariogenic. It has applications in low-calorie foods (jams, marmalade, chocolate, baked goods) it is non-hygroscopic and can be used to coat moisture-sensitive foods, e.g. sweets. 

Lactose is a major contributor to the acceptability of milk as a beverage, and variations of 0.33% lactose are readily detected by taste test (Higgins and Lorimer 1982). Lactose may not be present at optimum levels, however, so that supplementation of milk products such as buttermilk or chocolate drinks effectively improves their acceptance, apparent richness, and smoothness. Consequently, lactose is included as an optional ingredient in standards of identity of such foods. 

Sensory properties are also influenced by particle size. Each crystalline material in a food has a critical threshold detection size, where above that critical size the particles are detected in the mouth and the food has a coarse texture. The critical threshold detection size depends on the properties of the crystals, namely, how rapidly they melt or dissolve in the mouth. Crystals that melt rapidly in a viscous carrier matrix, such as ice crystals in a frozen dessert, can be up to 50 im in size before sensory detection. In contrast, crystals that are hard and dissolve slowly in the mouth, like lactose crystals in sandy ice cream, can be no larger than about 15 gm before they are detected. A fine chocolate will have the majority of particles smaUa-than 20 gm to avoid sensory coarseness. 

People of Chinese descent cannot usually consume milk products as their bodies are unable to digest milk sugar (lactose). This phenomenon is called lactose intolerance and a common symptom after consumption is diarrhea. However, many people in China drink milk despite the prevalence of lactose intolerance, and since drinking milk can be considered a mark of prestige, milk consumption has been on the rise in modem China. Milk produced in China is used in the production of chocolate, cookies and confectionery, and the melamine scandal caused a major public outcry all over the world. 

Fig. 7-9. Separation of monosaccharides in a chocolate milk on a latexed anion exchanger a) with pulsed amperometric detection at a gold working electrode, b) with conventional amperometric detection applying a constant working potential. Analytes (1) glucose, (2) fructose, (3) lactose, and (4) sucrose.

Fluidized bed powders and small particles milk powder, whey, yeast, casein, extruded food, coffee beans, soy beans, sunflower beans, chocolate granules, lactose, L-lysine, nutmeg, tomato powder, soy proteins, salt, sugar, and so on. 

Lactose is only synthesised in the mammary glands of mammals. Cows milk contains 4-5% of lactose, human milk 5.5-7% of lactose. In addition to lactose, milk contains smaller amounts of D-glucose and a wide variety of free oligosaccharides. Lactose is also present naturally in all milk-containing products (e.g. milk chocolates and ice creams). Its content in the products prepared using homofermentative lactic acid bacteria (such as yoghurt, acidophilic milk and kefir) is lower than in fresh milk, generally about 1% or less. 

Alcoholic aod carbonated beverages, coffee, milk substitutes, tea. Hot chocolate and soma types of cocoa. don that digests lactose in milk to harmless products is now available. 

Lactose and sucrose were determined in a chocolate milk sample using HPAEC-PAD (Peschet and Giacalone, 1991). The sample was prepared by simply diluting 100 mg chocolate milk in 1 L water. The resulting chromatogram was very clean with the analyte peaks clearly detectable. No background peaks were observed. These papers demonstrate the ease of application of PAD to a very complex milk matrix. 

A feature of many of these storage studies is that they demonstrate selective shifts in serotype distribution during prolonged storage S. typhimurium is more resistant than S. senftenberg on frozen and chilled meat surfaces S. east bourne is particularly resistant to low a in milk chocolate , S. montevideo and lactose-fermenting Salmonella are associated with dried milk products, and S. 

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