confectionery
Chocolate and Cocoa- Based products
Chocolate and Cocoa- Based products
Chocolate and cocoa products, such as compound chocolate, fillings and cocoa spreads, are typical applications where emulsifiers, both natural (lecithin) and synthetic, are commonly used. Thanks to our experience in both types of emulsifiers (natural and synthetic), Lasenor offers a global solution adapted to the customers’ needs and expectations.
LECITHIN
Lecithin is used as the universal emulsifier in chocolate and compound chocolate. The use of lecithin in a very small dosage allows the manufacturers to adjust viscosity, which would only be possible by adding much bigger quantities of fat (cocoa butter or vegetable fat). Therefore, lecithin is a cost-saver.
Lasenor offers a full set of botanical origins:
VEROLEC NON GMO®: Non-GM soy lecithins.
VEROLEC ORGANIC SRN®: Organic soy lecithins
GIRALEC®: Sunflower lecithins.
GIRALEC ORGANIC SRN®: Organic sunflower lecithins.
SEMILEC®: Rapeseed lecithins.
VEROLEC®: GM soy lecithins.
Ammonium phosphatide is the synthetic alternative to the natural emulsifier, lecithin. There are some cases where a synthetic alternative like Lasenor’s Verolec YN® may be preferred to lecithin:
- Being a synthetic product, its availability is not linked to seasonal and climate conditions.
- The yield value remains constant when the dosage is higher than 0,3%, while it can increase if lecithin is used.
- Verolec YN® has a viscosity close to 500 mPa·s, lower than lecithin (12.000 mPa·s), which facilitates dosage and processing. Additionally, its viscosity is less sensitive to changes in temperature than lecithin’s.
- In the specific application of chocolate coatings for ice-creams, Verolec YN® makes the coating more resistant to the ice-cream’s moisture, that can migrate to the coating during the dipping process, increasing its viscosity.
- As Lasenor’s sunflower and rapeseed lecithins, Verolec YN® is a non-allergenic and non GMO product.
In chocolate or compound chocolate the PGPR (Polyglycerol Polycicinoleate) reduces the yield value in:
- Moulded products (chocolates, Easter eggs,…): the chocolate must flow to fill the mold completely.
- Coated products (cookies, ice-creams,…): a thin and homogeneous coating is required.
In cocoa-based spreads PGPR is used to reduce the yield value, improving spreadability.
Lasenor manufactures different types of PGPR under the brand VEROL PR®.
Crystallizing agents promote the creation of the appropriate crystal structure, accelerating the fat crystallisation process. The use of crystallizing agents can provide different advantages:
- Improved resistance to fat bloom.
- Glossier surface.
- Improved snap when using non-hydrogenated vegetable fats.
- Possible reduction of the time in the cooling tunnel and potential increase of productivity.
VEROL CRS® family: includes E-471 for an optimized performance.
NORGRAS CRS® family: clean label.
Lasenor offers 2 kinds of crystallizers: Specific solutions available for those customers looking for CLEAN LABEL and NON-HYDROGENATED FATS. Contact us for more information. Additionally, NEOVEROL 65® (Sorbitan Tristearate, E-492) can also be used to avoid fat bloom.
The rate of crystallization is defined by the concentration of solid crystal formed within the liquid. This value is called the Solid Fat Content (SFC) and it is expressed in percentage (%).
The cystallizing agents provide significant advantages to the fillings and spreads:
- Reduced risk of oil separation on the product’s surface, which reverts into a higher quality perception by the user.
- Smoother and glossier surface.
- Improved texture.
Lasenor offers 2 kinds of crystallizers:
VEROL CRS family: includes E-471 for an optimized performance.
NORGRAS CRS family: clean label.
EMULSIFIERS FOR CHOCOLATE AND COCOA PRODUCTS
