Application of emulsifiers in chocolate: a short review
Emulsifiers have long been used to modify the flow properties of chocolate masses, texture, influence sensitivity to relative humidity, temperature, tempering behaviour, susceptibility to fat bloom, stability against fat migration from fillings, and stability against oxidation. These have driven the...
Saved in:
| Main Author: | |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Halal Products Research Institute, Universiti Putra Malaysia
2014
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/60583/1/M23.pdf http://psasir.upm.edu.my/id/eprint/60583/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Emulsifiers have long been used to modify the flow properties of chocolate masses, texture, influence sensitivity to relative humidity, temperature, tempering behaviour, susceptibility to fat bloom, stability against fat migration from fillings, and stability against oxidation. These have driven the development of various emulsifiers from various sources (plant/ conventional, chemical and enzymatic method) for application in food. This short review focuses on the role of common emulsifiers applied for improvement of chocolate quality in order to meet the consumers or producers demand. |
|---|