NATURAL AND SYNTHETIC EMULSIFIERS FOR CHOCOLATE AND COCOA BASED PRODUCTS
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:
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:
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:
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
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