The amount of fat in the continuous phase significantly affects chocolate mass viscosity and is therefore important for processing steps where viscosity plays a prominent role, for example moulding. The aim of the present study was to evaluate whether a mechanical pre-treatment of chocolate ingredients including spray-dried whole milk powder induces the crystallisation of amorphous lactose and leads to the release of fat that is entrapped in milk powder particles. Laboratory scale experiments showed that small amounts of water that was added during mixing of milk powder changed the state of lactose which, in turn, triggered the liberation of fat. The progress of these changes is significantly affected by duration of the mechanical treatment, and treatment temperature. In pilot scale chocolate production, it was possible to generate similar effects with a process-integrated mechanical pre-treatment of ingredients in a conch and subsequent refining in an agitated bead mill. Comparative measurements showed that the effects of water addition and mechanical treatment on chocolate mass viscosity are equivalent to the addition of approx. 3 g/100 g cocoa butter.

连续相中的脂肪量会显着影响巧克力的质量粘度，因此对于其中粘度起着重要作用的加工步骤（例如模塑）很重要。本研究的目的是评估包括喷雾干燥全脂奶粉在内的巧克力成分的机械预处理是否会诱导无定形乳糖的结晶并导致残留在奶粉颗粒中的脂肪的释放。实验室规模的实验表明，在奶粉混合过程中添加的少量水改变了乳糖的状态，进而触发了脂肪的释放。这些变化的进度受机械处理时间和处理温度的影响很大。在中试规模的巧克力生产中，通过在精炼机中对原料进行过程集成的机械预处理以及随后在搅拌式珠磨机中进行精制，可以产生类似的效果。对比测量结果表明，加水和机械处理对巧克力团块粘度的影响相当于添加约5％的巧克力。3克/ 100克可可脂。