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Abstract Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In… Click to show full abstract
Abstract Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the effects of lecithin (0.25–0.500 g/100 g) and PGPR (0.00–0.25 g/100 g) usage on the rheological properties, texture (hardness, fracturability), formation of βv polimorph and colour values of milk chocolate were studied by using Mixture Design technique. The ratio of lecithin:PGPR did not significantly affect color of milk chocolate, but yield stress and viscosity of samples were found to be statistically significantly affected (p
Journal Title: Lwt - Food Science and Technology
Year Published: 2020
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