The influence of ingredients distribution on properties of agglomerated cocoa products Original Research Article

The aim of this work was the analysis of the influence of a coating on general properties of food powders. The material used in the research consisted of such powders as: sugar, cocoa, maltodextrine and milk. For the purpose of the research mixtures of these powders were made, in the proportions of: 20% cocoa and 0–80% sugar, 0–80% maltodextrine or 0–80% milk powder, which were then agglomerated. The analysis of general properties included the change in granulometric content (mediana), loose and tapped bulk density, flowability, angle of repose and reconstitution characteristics such as wettability, isotherms and adsorption kinetics of water vapour. Change of chemical composition of cocoa drink had an influence on the mixture’s sorption properties. Water vapour sorption capacity depended on properties of individual components. The best results were obtained for a coated mixture with composition: 20% cocoa + 80% sugar.