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 challenges of pure cocoa powder compared to instant chocolate. It explains the manufacturing process of instant chocolate, highlighting the role of emulsifiers like soy lecithin in improving solubility. The video also covers the production of powdered milk, detailing how it retains nutritional qualities and is adapted for infant consumption.

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

• It changes the color of the milk.

• It forms lumps and settles at the bottom.

• It makes the milk taste sour.

• It dissolves too quickly.

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

• Salt

• Cocoa butter

• Cereals

• Vanilla extract

How does soy lecithin help cocoa powder dissolve in milk?

• By acting as a sweetener

• By changing the color of the cocoa

• By forming micelles that encapsulate cocoa particles

• By making the milk thicker

What is the role of a surfactant in a liquid?

• To add flavor

• To reduce surface tension and help mix substances

• To increase the temperature

• To change the color

What is the first step in the process of turning liquid milk into powdered milk?

• Freezing the milk

• Adding sugar

• Skimming to remove fat

• Boiling the milk

Why is powdered milk less prone to bacterial attack?

• It is kept at low temperatures

• It is stored in airtight containers

• It is low in water content

• It contains preservatives

What essential element is added to infant milk to aid in immunity?

• Zinc

• Vitamin C

• Iron

• Calcium