The role of an emulsifier is to form a barrier between two immiscible substances. Play an important

The role of an emulsifier is to form a barrier between two immiscible substances. Play an important role in the separation of water in globules of fat. In chocolate almost no water, so that the emulsifier acts somewhat differently. Here sugar particles, which are lipophobic hidrofilias but the mechanism is that these act as emulsifiers have a lipophilic tail (related to fat), and the other end has a tail lipofobica which binds sugars
15 g / kg CHOCOLATE CHOCOLATE CHOCOLATE SWEET unsweetened (CURRENT) COVERAGE CHOCOLATE MILK CHOCOLATE MILK CHOCOLATE MILK CHOCOLATE WITH HIGH MILK CHOCOLATE COVERED WITH MILK CHOCOLATE WITH SKIM MILK CHOCOLATE CREAM SWEET COCOA BUTTER monte restaurant / CHOCOLATE WHITE CHOCOLATE CHOCOLATE monte restaurant CHOCOLATE "GIANDUJA" MILK CHOCOLATE "GIANDUJA" A CUP CHOCOLATE CHOCOLATE CHOCOLATE FAMILY TO A COFFEE CUP
5 g / kg
The agent most common surface activity is lecithin is a substance in nature that often you get soy and many have defined as a substance beneficial to health. This substance is able to bind to the sugar, leaving monte restaurant the other end of the free molecule in the oil phase to facilitate the flow. However too lecithin can be detrimental to the flow properties and in higher amounts. For example monte restaurant the 0.5% yield stress increases with increasing additions of lecithin, but usually the plastic viscosity continues to decrease
AKA is Admul WOL emulsifier, with very different surface activity, but has relatively little effect on the plastic viscosity, exhibit a yield stress with only 0.2 in the chocolate, this may have a threshold that would yield lecithin
Other esters emulsifier as sorbianto. spans, twens. Etc. often found in chocolates and toppings with chocolate flavor. Usually they are less effective monte restaurant in reducing the yield stress and plastic viscosity or that lecithin or PGPR. However alter the solidification rate, the brightness of the product life especially in regard to the information, the brightness of the product life especially in regard to the fat bloom
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