engleski

Emulsifiers in chocolate production

Molten chocolate is a suspension of sugar, the solid parts of cocoa beans and milk powder particles (in the case of milk chocolate), and in continuous phase, suspension of cocoa butter or a mixture of cocoa butter and added fat (milk fat, substituted fat, etc.). Emulsifiers are indispensable accesories in today's production of chocolate. They are surface-active substances that possess lipophilic and hydrophilous group and thus stabilizing the emulsion. The best-known emulsifier in chocolate production is lecithin. Besides lecithin, recently, other various emulsifiers such as polyglycerol polyricinoleate, sorbitantristearat, ammonium salt of phosphatidic acid, esters of citric acid and mono and diglycerides of fatty acids are used in chocolate production. They are added to chocolate masses alone or in mixture with the aim of improvement of the chocolate rheological properties, reducing manufacturing costs (reducing the amount of cocoa butter), easier tempering, etc.

emulsifiers ; chocolate ; rheological properties

nije evidentirano