http://www.gaio-tagatose.com/C1256DC...256FFE004242BE

Milk chocolate reaches new flavour peak
Study demonstrates the taste benefits of Gaio=AE tagatose
Scientific findings have revealed the excellent flavour enhancing
properties of Gaio=AE tagatose in milk chocolate - creating a
delicious toffee crumb-like taste and creamy mouthfeel at a dosage of
just 2%.
A collaborative research project between Arla Foods Ingredients and
Professor Bronek Wedzicha at the University of Leeds in the UK has
shown unique flavour benefits can be obtained with milk powder that
contains Gaio=AE tagatose. The sweetener contributes to the Maillard
reaction that is largely responsible for giving crumb-based milk
chocolate its distinctive taste. Studies have found that no other sugar
can match this Maillard-created flavour profile.



http://www.gaio-tagatose.com/appl/FI...303136F4C1256D
C600701747 Flavour enhancement

Milk crumb chocolate is characterised by its toffee/milky taste, which
develops while cooking milk, cocoa liquor and sugar. The taste can be
characterised as slightly scratchy or burnt and is primarily caused by
a Maillard reaction. In many countries crumb chocolate is the most
popular and preferred chocolate type.

In traditional milk chocolate produced by dry-conching milk powder,
cocoa liquor and sugar, this crumb flavour development is impossible to
obtain. That is, until now. By substituting 1-5% of the sugar with
Gaio=AE tagatose, the flavour enhancing and Maillard-promoting
properties of the sweetener achieve the desired effect.

If a strong crumb flavour is required, the conching temperature should
be increased - up to 65-70=B0C is acceptable.

>If a strong crumb flavour is required, the conching temperature should
>be increased - up to 65-70=B0C is acceptable.

That is interesting news....but
I doubt about that you can easily duplicate the flavor of milk crumb
based milk chocolate using milk powder and alternative sugar such as
tagatose.
The flavor profile of such process is sublte and its not just about
the Maillard's reaction between sugars and proteins but a more complex
ingredient interactions.
Anyway I will give it a try when I get my hand on tagetose using the
pilot scale refiner and conche.assembly
Roy

Sorry, but there is a BIG difference between the benefits of DARK chocolate
vs MILK chocolate:

http://www.targethealth.com/ontarget/2003/08312003.htm


VI. NUTRITION

Dark Chocolate vs. Milk Chocolate

There has some speculation that dietary flavonoids from chocolate, in
particular (-)epicatechin, may promote cardiovascular health as a result of
direct antioxidant effects or through antithrombotic mechanisms. According
to an article published in the journal Nature (2003;424;1013), a study was
performed which demonstrated that consumption of plain, dark chocolate
results in an increase in both the total antioxidant capacity and the
(-)epicatechin content of blood plasma. However, these effects were markedly
reduced when the chocolate was consumed with milk or if milk was
incorporated as milk chocolate. For the study, 12 healthy volunteers who, on
different days, ate either 100 grams (about 3 ounces) of dark chocolate
alone, 100 grams of dark chocolate with milk, or 200 grams of milk
chocolate. Blood analysis one-hour after dark chocolate was eaten showed a
significant rise in antioxidant levels, including levels of (-)epicatechin.
In contrast, not much change in antioxidant levels was seen after eating of
milk chocolate or dark chocolate with milk. Moreover, (-)epicatechin
absorption was much lower than when dark chocolate was eaten alone.
According to the authors, the findings indicate that milk may interfere with
the absorption of antioxidants from chocolate and may, therefore, negate the
potential health benefits that can be derived from eating moderate amounts
of dark chocolate.

Martin

www.heavenlybites.ca





"Roy" > wrote in message
oups.com...
>If a strong crumb flavour is required, the conching temperature should
>be increased - up to 65-70°C is acceptable.

That is interesting news....but
I doubt about that you can easily duplicate the flavor of milk crumb
based milk chocolate using milk powder and alternative sugar such as
tagatose.
The flavor profile of such process is sublte and its not just about
the Maillard's reaction between sugars and proteins but a more complex
ingredient interactions.
Anyway I will give it a try when I get my hand on tagetose using the
pilot scale refiner and conche.assembly
Roy

>According to the authors, the findings indicate that milk may interfere with
>the absorption of antioxidants from chocolate and may, therefore, negate the
>potential health benefits that can be derived from eating moderate amounts
>of dark chocolate

Hmmn from the point of biochemistry and physiology that is still a
debatable issue. Besides Yoiu don't eat chocolate as your main course
so does it matter whether its laden with antioxidants and other
functional molecules if you consume it only occasionally as leisure
food?
Whatever are the nutritive benefits of milk and dark chocolate is not
the general concern of the confectionery manufacturer.. Besides
chocolates are eaten not because they are nutritious but because they
are pleasant to consume. due to their unique taste and other sensory
qualities.
Ask any of those chocolate manufacturers if they ever thought of the so
called chocolate's nutrtitional value as the primary selling point of
their products. I am certain you will be ridiculed for your naievity.
Besides individuals had varying preferences for chocolates; be it dark
or milk,
BTW, my girlfriend loves dark chocolate but I love milk chocolate and
we never argued about its healh aspect but had mutual respect for our
different taste.
To show her caring attitude to my desires she always purchase my
favorite milk chocolates and to show my undying affection I do the
same for her with her favorite darks.. Our enjoyable and fulfilling
sex usually begins and end with chocolate consumption.
Sometimes after such an enjoyable and fulfiiling lovemaking my lady
sometimes whisper to me....
Theobroma cacao...,theobroma cacao
food of the gods .... food for the lovers<g>.
Isn't that romantic?
Dark and milk are just the yin and yang of the chinese Ba gua symbol
which symbolizes unity and harmony The milk provides smoothness to the
taste and the darks provide its character..They are better appreciated
together as they are inseparable twins( milk and dark)
IMO.
Milk chocolate is fiminine while dark chocolate is masculine. I am
attracted to milk chocolate( fiminine) while my mate is enamoured with
the dark( masculine) which results in good sexual union.

Therefore do not forsake the milk nor the dark as its part of the
total chocolate experience!
Roy

On 1 Jun 2005 23:09:07 -0700, "Roy" > wrote:

>Besides Yoiu don't eat chocolate as your main course
>so does it matter whether its laden with antioxidants and other
>functional molecules if you consume it only occasionally as leisure
>food?

Ha!! Speak for yourself. I consume a hell of a lot of Chocolate,
leisure food or not.

dave

>Ha!! Speak for yourself. I consume a hell of a lot of Chocolate,
>leisure food or not
So if your consumer heaps of it did you find anything interesting<g>?