Effects of Temperature and Mixer Speed Rotation on Rheological Properties of Spreads with Maltitol

Abstract

Sucrose-free spreads containing different share of maltitol (100, 70 and 30% as a bulking agents) are investigated with the aim to improve energy. Spreads with maltitol were produced in ball mill. The quality of produced spread mass is determined by moisture, size of the largest cocoa particle, yield stress and Casson plastic viscosity. The lowest energy values have spreads containing 100% maltitol. Spreads with maltitol do not have hygroscopic nature (moisture parameters are constant). Regardless of the sweetener type, spreads produced at maximum mixer speed rotation (50 r/min) have the lowest size of largest particle. Spreads containing 100% maltitol have greater plastic viscosity and significant viscous properties. Dynamic oscillatory measurements showed the spreads with different maltitol share are the viscoelastic solids, with dominate elastic component. The viscous component is dominant at lower frequencies (frequency <2 Hz). According to the rheology parameters, the best and the worst solution is if sucrose is replaced with maltitol, as a bulking agent, 100 and 30%, respectively.