Homayouni Rad, Aziz published the artcileApplication of cfor optimization of sucrose-free milk chocolate produced in a ball mill, Computed Properties of 64519-82-0, the main research area is sucrose free milk chocolate simplex lattice mixture design.
The aim of this study was to define optimal conditions by using Simplex lattice mixture design for the formulation of sucrose-free chocolate produced in a ball mill. Milk chocolate mass were made using three different polyols including maltitol, xylitol and isomalt along with Stevia as high potency sweetener. The influences of polyols mixtures as sucrose substitutes on rheol. properties and main phys. quality parameters were investigated. According to the results, the fitted models demonstrated a high coefficient of determination (â?3%). The optimization of the variables illustrated that utilizing 11.16% weight/weight maltitol, 8.9% weight/weight xylitol and 12.93% weight/weight isomalt produced the optimum milk chocolate with the highest desirability (1.00) without unwanted variations in the rheol. and quality characteristics. Also the optimum formulation was produced to validate the optimum model. The sensory anal. of the optimized formulation satisfied the consumer demand.
LWT–Food Science and Technology published new progress about Ball mills. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Computed Properties of 64519-82-0.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts