tests) delays the thickening effect – as shown in Graph 1. To put it more precisely, the graph shows the increase in viscosity at shear rate 2 [1/s] (speed of the chocolate) when applying various amounts of ice cream mix to a coating with and without lecithin or Palsgaard® AMP 4448 added. Experimentally, this has been found to be the best measuring method for describing the conditions in an ice cream dipping process. It is also a good illustration of the changes which may happen during a production day. It is clear that compared to the emulsifier free ice cream coating, both the addition of lecithin and Palsgaard® AMP 4448 is delaying the increase in the measured value – or in other words delaying the thickening effect caused by the increasing water content in the coating during a production day. However, adding either one to the chocolate will reduce the plastic viscosity more than the YV and, since water especially increases the YV, neither Emulsifier YN nor lecithin forms a truly optimal solution. Graph 1: Rheology on ice cream coating - The effect of lecithin and Palsgaard® AMP 4448. 0.7% lecithin 3500 0.7% Palsgaard® AMP 4448 3000 2500 2000 mPa∙s 1500 1000 500 0 0% ice cream mix 1% ice cream mix 2% ice cream mix Table 1: Typical recipe suggestions for ice cream coatings Standard recipe % Cocoa powder Skimmed milk powder Coconut oil or palm kernel fat Liquid oil Sugar Palsgaard® AMP 4448 or soya lecithin Palsgaard® PGPR 4125 Vanillin Total Total fat content 12.00 5.00 51.90 8.00 22.25 0.80 0.05 100.00 62.0 Improved water absorption % 12.00 5.00 51.90 8.00 22.25 0.50 0.30 0.05 100.00 62.0 Reduced fat % 12.00 5.00 44.90 8.00 29.25 0.50 0.30 0.05 100.00 55.0 PGPR A better result, as it turns out, is achieved by combining Emulsifier YN with another emulsifier, known likewise by at least three names: Polyglycerol Polyricinoleate, PGPR or E476. PGPR is exactly the right ingredient when you’re trying either to achieve a decreased YV or to avoid an increased YV. It can be used together with lecithin, but our data shows that by putting the special properties of PGPR together with those of Emulsifier YN, the negative effect of water in an ice cream coating is neutralised and a stable and uniform production day is ensured – without a thickening effect during the day. Additionally, PGPR makes it possible to reduce fat content in coatings by up to 7%, as demonstrated in Table 1. 4
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