The Science of Hot Chocolate: From Powder to Perfect Sip

The video explores the physics and chemistry behind mixing chocolate with milk, focusing on the solubility of pure cocoa versus instant chocolate. It explains the manufacturing process of instant chocolate, including the use of emulsifiers like soy lecithin to improve solubility. The video also covers the production of powdered milk, highlighting its nutritional benefits and suitability for infants.

What is the main challenge when mixing pure cocoa powder with milk?

• It changes the color of the milk.

• It dissolves too quickly.

• It makes the milk too sweet.

• It forms lumps and settles at the bottom.

What ingredient is added to instant chocolate to improve its solubility?

• Cocoa butter

• Salt

• Cereals

• Sugar

How do emulsifiers like soy lecithin help in dissolving cocoa powder?

• They reduce the fat content in cocoa.

• They increase the temperature of the milk.

• They form micelles that encapsulate cocoa particles.

• They add flavor to the chocolate.

What is the role of a surfactant in a liquid?

• It changes the color of the liquid.

• It forms a barrier between water and oil.

• It helps in forming micelles to disperse particles.

• It increases the viscosity of the liquid.

What is the first step in the process of making milk powder?

• Homogenization

• Drying

• Skimming

• Pasteurization

Why is infant milk powder enriched with certain elements?

• To support the baby's development

• To reduce production costs

• To make it taste better

• To improve its shelf life

What is reduced in infant milk powder to aid digestion?

• Carbohydrates

• Proteins and mineral salts

• Vitamins

• Fats