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Chocolate emulsifiers

Chocolate (0.3—0.5% lecithin) lecithin is a wetting agent and emulsifier. It facihtates mixing, saves processiag time and power, saves cocoa butter, stabilizes viscosity, iacreases shelf life, counteracts moisture thickening, and aids release of molded goods (see Chocolate and cocoa). [Pg.104]

Sweet chocolate can contain milk or milk soHds (up to 12% max), nuts, coffee, honey, malt, salt, vanillin, and other spices and flavors as well as a number of specified emulsifiers. Many different kiads of chocolate can be produced by careful selection of bean blends, controlled roasting temperatures, and varying amounts of ingredients and flavors (20). [Pg.94]

Standardizing. In standardizing or finishing, emulsifiers and cocoa butter are added to the chocolate to adjust viscosity to final specifications. [Pg.95]

Lecithin (qv), a natural phosphoHpid possessing both hydrophilic and hydrophobic properties, is the most common emulsifier in the chocolate industry (5). The hydrophilic groups of the lecithin molecules attach themselves to the water, sugar, and cocoa soflds present in chocolate. The hydrophobic groups attach themselves to the cocoa butter and other fats such as milk fat. This reduces both the surface tension, between cocoa butter and the other materials present, and the viscosity. Less cocoa butter is then needed to adjust the final viscosity of the chocolate. [Pg.95]

Ice-cream is a product which has been developed since mechanical refrigeration became available. Ice-cream mixes comprise fats (not always dairy), milk protein, sugar and additives such as emulsifiers, stabilizers, colourings, together with extra items such as fruit, nuts, pieces of chocolate, etc., according to the particular type and flavour. The presence of this mixture of constituents means that the freezing... [Pg.195]

Annex II lists foodstuffs for which only certain of the annex I additives may be used. Such foodstuffs include cocoa products and chocolate products, fruit juices and nectars, jam, jellies and marmalades and partially dehydrated and dehydrated milk, which are the subjects of EU vertical standards, and a number of other foods including frozen unprocessed fmit and vegetables, quick-cook rice, non-emulsified oils and fats, canned and bottled fruit and vegetables, bread made with basic ingredients only, fresh pasta and beer. [Pg.21]

Ice cream is manufactured by rapidly freezing and simultaneously whipping an approximately equal volume of air into the formulated mix (Berger, 1976 Keeney and Kroger, 1974). Ice cream mix contains a minimum of 10% milk fat and 20% total milk solids, except when chocolate, fruit or nuts, are added. In addition to milk solids, ice cream mix normally contains 10-15% sucrose, 5-7% corn sweetener, 0.2-0.3% stabilizer gum, <0.1% emulsifier, and small amounts of natural or artificial color and flavor ingredients. [Pg.744]

The interface between crystals and the rest of the food matrix is another important concern in governing food properties. As noted in the previous section, the hydrophilic nature of sugar crystals in melted chocolate dramatically impacts fluid viscosity, as does the effect of modifying that interface through addition of an emulsifier. [Pg.63]

The addition of dispersed saccharides/polysaccharides to enhance the adherence of composite or fat coatings on a bakery product has been suggested in various patents (Anonymous 1979 Haynes et al. 2004 Heuvel et al. 1997 Youcheff et al. 1996). The effect of sugars, cocoa powder, emulsifier and fat type on the WVP (3.5%-100% RH, 20°C) of chocolate coatings was investigated by Gosh et al. (2005) and rmder-lined the favourable effect of sucrose on the WVP of the barrier. [Pg.563]

Weyland, M. 1994. Functional effects of emulsifiers in chocolate. Mzmr/ Confect. 745 111-117. [Pg.260]

Commercial lecithin products that were sold many decades ago for applications such as chocolate and confectionery products, margarine, bakery goods, pasta products, textiles, insecticides, and paints are still active today because of their emulsifying, wetting, colloidal, antioxidant, and physiological properties. Lecithin s multifunctional properties and its natural status make it an ideal food ingredient. The major applications and functional properties of lecithin products are shown in Table 25 (7). [Pg.1758]

Cmde fractions can be obtained by solvent fractionation treatments utilizing lower alcohols, such as ethanol, or alcohol-water mixtures. The product is a soluble fraction rich in phosphatidylcholine, whereas phosphatidic acid and phophatidyli-nositol predominate in the insoluble fraction. The shift in the ratio of phosphatidylcholine to phosphatidylethanolamine improves the emulsification and antispattering capabilities of the soluble fraction. The products of this process can be used as they are or can be further purified with adsorbents. The soluble fraction is an excellent oil-in-water emulsifier and is predominately used in margarine. The acidic phospholipids of the insoluble fraction are used in water-in-oil systems. The chocolate manufacturing industry uses this fraction to increase the viscosity of chocolate masses, thereby reducing the requirement for cocoa butter (83, 84). [Pg.2378]

Finally, many kinds of emulsions pose difficult problems wherever they may occur. For example, crude oil when spilled on the ocean tends to become emulsified in the form of chocolate mousse emulsions, so named for their color and semisolid consistency. These water-in-oil emulsions with high water content tend to be quite stable due to the strong stabilizing films that are present. Mousse emulsions increase the quantity of pollutant and are usually very much more viscous than the oil itself. [Pg.4]

Some oil-soluble emulsifiers affect the crystallization process and development of polymorphic forms of fats (4-8). Sucrose fatty acid ester or sucrose polyesters (SPE) and lecithins are well-known food emulsifiers (9,10). The main characteristics of lecithins and SPE useful in food applications are their oil-in-water and water-in-oil emulsifying properties, that result in dispersion with condensed milk and coffee whitener, and prevention of blooming in candy products and chocolate (7,9-11). But there are very few reports about two effects of SPE on the crystallization of fats and oils, i.e., enhancement and inhibition (12,13). [Pg.87]

Emulsifiers have also assumed valuable roles in products such as chocolates (control of fat polymorphism), toffees and caramels, chewing gums, pharmaceutical preparations, soft and liqueur drinks and meat products, in addition to being used as lubricating, release and cutting aids throughout the food industry. In these applications, emulsifiers can be said to be used in roles not directly related to emulsification. [Pg.326]

The fine ground chocolate powder or paste is conveyed into refining equipment where the rest of the cocoa butter, emulsifying agent (lecithin) and the flavourings are added. [Pg.528]

Use Emulsifier in food products, chocolate milk, toothpastes, cosmetics, pharmaceuticals, protection colloid, stabilizing aid in ice cream (0.02%). [Pg.241]


See other pages where Chocolate emulsifiers is mentioned: [Pg.89]    [Pg.440]    [Pg.9]    [Pg.208]    [Pg.146]    [Pg.45]    [Pg.748]    [Pg.1590]    [Pg.251]    [Pg.38]    [Pg.239]    [Pg.161]    [Pg.440]    [Pg.57]    [Pg.238]    [Pg.62]    [Pg.244]    [Pg.1355]    [Pg.87]    [Pg.94]    [Pg.361]    [Pg.751]   
See also in sourсe #XX -- [ Pg.31 , Pg.281 , Pg.282 , Pg.283 , Pg.284 ]




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