Food Structure Volume 9 Number 1 Article 3 1990 Identification and Characterization of Cocoa Solids and Milk Proteins in Chocolate Using X-ray Microanalysis B. E. Brooker Follow this and additional works at: https://digitalcommons.usu.edu/foodmicrostructure Part of the Food Science Commons Recommended Citation Brooker, B. E. (1990) "Identification and Characterization of Cocoa Solids and Milk Proteins in Chocolate Using X-ray Microanalysis," Food Structure: Vol. 9 : No. 1 , Article 3. Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol9/iss1/3 This Article is brought to you for free and open access by the Western Dairy Center at DigitalCommons@USU. It has been accepted for inclusion in Food Structure by an authorized administrator of DigitalCommons@USU. For more information, please contact
[email protected]. FOOD STRUCTURE, Vol. 9 (1990), pp. 9-21 J046- 705X/90$3 .00+ .00 Scanning Microscopy International, Chicago (AMF 0'!-lare), IL 60666 USA IDENTIFICATION AND CHARACTER IZATI ON OF COCOA SOLIDS AND MILK PROTEINS IN CHOCOL ATE USING X-RAY MICROANALYSIS B.E. Brooker AFRC Institute of Food Research, Reading Laboratory, Shinfield, Reading, Berks RG2 9AT, U.K. Abstract Introduction x-ray microanalysis was used to compare the The sugars , proteins and 1 i pids of mi 1k elemental composition of isolated cocoa solids ingredients used to make milk chocolate take part with milk powder. Whereas mllk powder contained in complex chem ical and physical interactions similar high levels of calcium and potassium, during processing which irtpart important cocoa sol ids were rich in potassium but contained attributes of flavour, colour and texture to the very small amounts of calcium .