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    Emulsifier in Chocolate

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    yongqee
    Lecithin is the primary emulsifier used in chocolate to control flow properties. It is extracted commercially from soybeans or sunflowers through solvent extraction and precipitation. As an amphiphilic molecule, the hydrophilic part of lecithin orients at the sugar crystal surface while the lipophilic fatty acid chains orient into the fat phase. This reduces viscosity and allows for lower fat contents. Lecithin is usually added late in processing to avoid being absorbed during grinding and ensure maximum fluidification at minimum fat levels. It also protects coatings against moisture and sugar granulation at high temperatures.

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    Emulsifier in Chocolate

    Uploaded by

    yongqee
    104 views2 pages
    Lecithin is the primary emulsifier used in chocolate to control flow properties. It is extracted commercially from soybeans or sunflowers through solvent extraction and precipitation. As an amphiphilic molecule, the hydrophilic part of lecithin orients at the sugar crystal surface while the lipophilic fatty acid chains orient into the fat phase. This reduces viscosity and allows for lower fat contents. Lecithin is usually added late in processing to avoid being absorbed during grinding and ensure maximum fluidification at minimum fat levels. It also protects coatings against moisture and sugar granulation at high temperatures.

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    Emulsifier used in confectionery

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    Lecithin is the primary emulsifier used in chocolate to control flow properties. It is extracted commercially from soybeans or sunflowers through solvent extraction and precipitation. As an amphiphilic molecule, the hydrophilic part of lecithin orients at the sugar crystal surface while the lipophilic fatty acid chains orient into the fat phase. This reduces viscosity and allows for lower fat contents. Lecithin is usually added late in processing to avoid being absorbed during grinding and ensure maximum fluidification at minimum fat levels. It also protects coatings against moisture and sugar granulation at high temperatures.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    104 views2 pages

    Emulsifier in Chocolate

    Uploaded by

    yongqee
    Lecithin is the primary emulsifier used in chocolate to control flow properties. It is extracted commercially from soybeans or sunflowers through solvent extraction and precipitation. As an amphiphilic molecule, the hydrophilic part of lecithin orients at the sugar crystal surface while the lipophilic fatty acid chains orient into the fat phase. This reduces viscosity and allows for lower fat contents. Lecithin is usually added late in processing to avoid being absorbed during grinding and ensure maximum fluidification at minimum fat levels. It also protects coatings against moisture and sugar granulation at high temperatures.

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    Emulsifier in chocolate

    In chocolate, the primary emulsifiers used is lecithin, whereas numerous other


    emulsifiers may be found in compound coatings. For the most part, emulsifiers provide control
    over flow properties when used in chocolates and coatings, although they may have other effects
    as well. For the lecithin, lecithin is commercially extracted from either soybean or sunflower
    seeds or eggs by solvent extraction and precipitation. It is a light brown fluid that contains
    approximately 65% acetone insoluble phosphatides and 35% soybean oil. Geisler (1991) lists
    nearly thirty different components of soy lecithin and generally differentiates the components
    based on their acetone solubility. The acetone soluble portion contains primarily soybean oil,
    fatty acids, glucosides and sterols. The acetone-insoluble fraction contains the phospholipids as
    well as any carbohydrates bound to the phospholipids. The surface-active components of lecithin
    are amphiphilic molecules that exhibit both lipophilic and hydrophilic properties.The
    phosphatidyl group, the hydrophilic component of the lecithin molecule, prefers to be in the
    aqueous phase, whereas the two fatty acid chains are lipophilic and orient into a lipid phase of a
    food. Depending on the source, the fatty acid chains may be either saturated (palmitic or stearic)
    or unsaturated (oleic or linoleic). In chocolate and coatings, the hydrophilic part of the lecithin
    molecule orients at the hydrophilic sugar crystal surface, with the fatty acid chains oriented into
    the continuous fat phase. Due to its surface-active nature, particularly at the hydrophilic sugar
    crystal surface, lecithin provides a significant reduction in viscosity of chocolate and coatings.
    For example, addition of 0.5% lecithin to a coating gives the same viscosity reduction effect as
    addition of 5% cocoa butter or vegetable fat (Minifie, 1980). Lecithin allows coating users to
    operate efficiently at much lower fat contents than would otherwise be the case

    Futheremore,lecithin is usually added late in the chocolate or compound-making process


    since it can be absorbed by cocoa particles during grinding and mixing, thereby losing its
    effectiveness. In some cases, a small amount of lecithin is added to the mixed ingredients prior to
    roller refining to aid in the grinding process, but the remaining portion is added just before the
    end of the conching process. Hence,this provides the maximum liquification of the chocolate or
    compound coating at minimum fat content. Moreover,Lecithin also has the benefit of protecting
    coatings against moisture invasion and sugar granulation, which may occur at temperatures
    above 60 C when stored in bulk form.
    Reference:

    Geisler, A. (1991). The magic of lecithin. 45th PMCA Production Conference, Pennsylvania
    Manufacturing Confectioners Association, pp. 116119.

    Minifie, B.W. (1980). Manufacturing Confectioner, 60(40): 4750

    Hasenhuettl, G. and Hartel, R. (2008). Food Emulsifiers and Their Applications. New York, NY:
    Springer New York, pp.285-305.

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