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A critical review on the possible remediation of sediment in cocoa/coffee flavored milk
- Holkar, Chandrakant R., Jadhav, Ananda J., Pinjari, Dipak V.
- Trends in food science & technology 2019 v.86 pp. 199-208
- UHT treatment, bottles, calcium, chocolate, cocoa powder, enzymes, flavored milk, ions, polyethylene terephthalates, polysaccharides, proteins, remediation, sediments, shelf life, solubility, Australia, New Zealand
- Globally, many companies are interested to in entering the flavored milk business. Some of the global products in this category include chocolate (cocoa), coffee flavored or infused products. Successful brand named Barista Bros (currently sold in Australia/New Zealand) is a chocolate/coffee flavored (infused) milk product. This product has been processed through the ultra high temperature (UHT) technology and available in polyethylene terephthalate (PET) bottles. This product has a shelf life in range of 9 months at ambient conditions. Infusion of cocoa/coffee leads to sedimentation in the product. On the other hand, cocoa/coffee is an important driving force for consumer likeability. Hence, the challenge for the researchers is to understand the reason behind sedimentation in these products and also find possible ways to reduce/eliminate sedimentation.This review would be a ready reckoner explaining the reasons behind sedimentation and a possible solution for reducing sedimentation in such products.Present review suggests that polysaccharides, proteins and calcium ions contained in the cocoa or coffee powder are main components of the sediment in the flavored milk. The insoluble polysaccharides based sediment in the flavored milk can be reduced by increasing the solubility of coffee or cocoa powder with the use of enzymes.