Jim B.
Novice
Newbie
Posts: 118
|
Post by Jim B. on Mar 8, 2020 8:13:57 GMT -5
Fred, I was a bit confused - until I just looked it up. Butterfat and milk fat are the same thing! I thought there would be some difference, most notably in flavor. So then, in clarified butter (being only milk fat) there's no lactose? - (or milk solids)! That would give me a 0g, sugar-free chocolate. But, unfortunately, no way to get to something like a milk chocolate (no milk solids). (I'm still not sure FDA regs would allow me to call a cream based chocolate as milk chocolate - even if the milk solids and milk fat met the criteria.) Since the idea is a very low to sugar free "milk chocolate" recipe (not simply increasing the fat content which I could achieve by raising the ratio of cocoa butter) it doesn't look like it can help me there. In a dark chocolate recipe it would increase the fat, but lower the total cocoa percentage which, if I am not mistaken, includes the cocoa butter. Unfortunately, my taste buds are not yet that discriminating to discern the flavor differences that lactose imparts, so I can't speak to that! I do appreciate the thought... I may be able to make use of it in other ways: a softer texture, and in revising baking recipes where allulose complicates things (like making my cookies "fluffy").
Just curious.... You state whole milk is 43% lactose. John lists his powder with 38%. (A difference in brand? Liquid v. powder?) If I need to do a nutrition label, how do I get the data? The label on my Hoosier Hill Farms heavy cream doesn't give me this kind of specificity!
Thanks again for the input - it is really appreciated! I'm still learning! Jim
|
|
fred
Novice
Posts: 144
|
Post by fred on Mar 8, 2020 11:58:38 GMT -5
Jim B. - I'm by no means an expert, so take this all with a grain of salt LOL I just took this from the Hoosier Farms Whole Milk info on Amazon here: www.amazon.com/dp/B0099XI58S/ref=cm_sw_em_r_mt_dp_U_tIrzEbJFZCB1MTheir serving size is only 7g which makes this pretty inaccurate - John's numbers may be better. But the rough Hoosier numbers are: 2/7 fat, 3/7 sugar, 2/7 protein. I believe lactose gives milk it's milky flavor but I'm not sure. If you're trying to meet the FDA definition of milk chocolate, then I think you'd need to figure out what they mean by "milk solids". I think they define it as the solids that are left over after you dry the milk and take out the fat, but don't know if they are still legally milk solids if you take out the carbohydrates as well... Skim milk powder should meet the definition of milk solids, but you'd need a pro to answer that question Another way to look at it is that milk chocolate I believe has to have 12% milk solids and 3.39% milk fat (according to www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=163.130). So if skim milk powder is "milk solids" then at 12% skim milk powder you'd have something like 7% lactose (I think skim powder is a bit over 50% carbs). So, I think if you can live with 10% or less lactose you can meet the definition of milk chocolate by adding the minimum 12% skim milk powder then add enough butter fat to get the flavor and mouth feel you like with the rest being cocoa butter, nibs and sweetener. If milk protein counts as "milk solids" to the FDA then you have other possibilities. You could use for example casein and/or whey protein powder (zero carb) and drop the lactose completely. Ben, do you know what meets the FDA requirements for milk solids in milk chocolate?
|
|
Jim B.
Novice
Newbie
Posts: 118
|
Post by Jim B. on Mar 8, 2020 15:44:14 GMT -5
Fred, Those labels are really poor when it comes to this kind of data analysis. There's another place on the label the shows the serving size is 2 Tbsp (13g) with 5g of fat! John had indicated to me that the nutrition labels use traditional rounding. So 1.45g becomes 1g, 1.55g becomes 2g.
I've been using John's numbers for milk and heavy cream powders under the assumption that he either knew how to get accurate info or used his skills as a chemist and did the lab work himself. (So much for "never assume anything!")
I think you're right with the FDA regs. And also right in pointing out the dilemma: Do the fat & solids in heavy cream, butter, or any other kind of milk powder count (cheese?😝) toward meeting those regulations, or does it have to be milk powder.(And does 2%, 1% or skim count just because we call it milk?)
Actually, I'm quite happy with the lactose levels in both the milk powder and especially the heavy cream. But, being the techy nerd I am, I keep wondering how far I can push it without over complicating it using extra ingredients.
|
|
fred
Novice
Posts: 144
|
Post by fred on Mar 9, 2020 12:31:16 GMT -5
Jim B. - I'm also rapidly becoming a chocolate geek and this seems like the right place to develop that I thought about adding casein powder or whey protein powder isolate (pure unflavored) to chocolate and maybe I'll try that. It's another way to cut the sugar and fat per a serving. That together with a low carb sweetner would make a really nice chocolate option. Hmm...
|
|
Jim B.
Novice
Newbie
Posts: 118
|
Post by Jim B. on Mar 14, 2020 16:29:41 GMT -5
I just finished molding a batch of "sugar free," heavy cream dark chocolate. 40% Uganda Semuliki Nibs 20% Cocoa Butter 30% Allulose (with a little Monk Fruit kicker) 10% heavy cream powder It was less viscous than I expected - even though I've had to be at 40% cocoa butter with allulose in the past. I think I could have done the same as the sugared batch (50% & 10%) and been fine. The "lickings" (leftovers in the bowl) are very encouraging.
|
|
fred
Novice
Posts: 144
|
Post by fred on Mar 14, 2020 22:46:38 GMT -5
Jim B. - that sounds really good! I've been kicking around the idea of making a batch with whey protein isolate. That might have to "white chocolate" though - something like 40% cocoa butter, 30% Allulose and 30% protein power (and some vanilla).
|
|
Jim B.
Novice
Newbie
Posts: 118
|
Post by Jim B. on Mar 15, 2020 7:08:46 GMT -5
Fred, Sounds interesting. What's the purpose/reason for the protein powder? (Keto white chocolate?) Also, with allulose at only ~70% as sweet as sugar, you would have a "sweetness" of about 21% sugar. If a milk or dark chocolate, that starts getting pretty intense on the bitter side. I use about 1/2 tsp of a particular brand of monk fruit that states it is 64x stronger than sugar per 16 oz of allulose. That roughly gets it to normal. (Don't go by weight! Sugar and monk fruit are too dissimilar!) I've found that the measurements and reported strengths are suspect and don't even agree with other data on the label! Look for where it gives you the substitution info like 1/32 tsp = 2 tsp sugar (i.e. 64x) and practice with your coffee or something! I usually try to dissolve/suspend the monk fruit in my melted cocoa butter for better dispersion. (I created a calculator to work it out for different strengths. I imagine it could be used for Stevia or another high powered sweetener.)
|
|
fred
Novice
Posts: 144
|
Post by fred on Mar 15, 2020 13:18:24 GMT -5
Hi Jim B., I generally try to eat a fair amount of protein and this seemed like an opportunity! I think for milk chocolate your recipe is better though - not much room for added protein there if you want to keep the fat over 35%...
|
|
|
Post by fistargine on Jul 7, 2023 16:09:57 GMT -5
I stumbled upon this older thread and wanted to chime in on the topic of heavy cream powder. While it can be used as a substitute for milk powder, it's worth noting that heavy cream powder has a higher fat content compared to milk powder. This difference in fat content may impact the texture and taste of your milk chocolate. However, if you're open to experimenting, it's still worth giving it a try and seeing how it turns out. Alternatively, if you're looking for a closer substitute, powdered whole milk might be a better option as it has a similar fat content to regular milk.
|
|