Emulsifier YN The first edition of this Emulsifier YN was based on the traditional high erucic rape seed oil and solved the main task which was to avoid the off-taste in milk chocolate caused by lecithin. As erucic acid is not optimal in a nutritional sense, an alternative were to be found and the choice was a partly hydrogenated rape seed oil. This resulted in a version with the requested functional properties and the product was in a paste like texture at room temperature which should be heated before handling. The stability of the product was excellent with no off-flavour in milk chocolates. The high amount of trans fatty acids (TFA) of approx. 40% created a practical upper limit for the dosage of Emulsifier YN. When exceeding 0.5 – 0.6% Emulsifier YN could create serious tempering problems in chocolate due to beta-prime crystallization provoked by trans-fatty acids. Palsgaard® AMP 4448 As trans-fats were becoming more and more unpopular in the late 1990’s and early 2000 there was an increasing demand for making a low TFA product. This version of Emulsifier YN was launched in 2002 where Palsgaard A/S created a new product based on liquid low erucic rapeseed oil (Canola oil) and this product is well known under the name Palsgaard® AMP 4448. Even though the rapeseed oil is trans free a certain amount of TFA is generated during the proFigure 3: Plastic viscosity differences. 12 10 8 6 4 2 0 0.2 0.4 0.6 Palsgaard® AMP 4448 Soya lecithin Plastic Viscosity (Pa.s) cess – initially approx. 15%. However, intense development work has minimized the TFA development to approx. 3%. Palsgaard® AMP 4448 has not only been optimized in terms of composition but also in functionality so today’s Emulsifier YN is a low TFA product which can be dosed at 1% without any negative effect on the tempering properties of chocolate. The product is liquid at room temperature, possesses a very good stability and adds no off-flavour to the chocolate during storage. Optimising Emulsifier YN In addition to this, Emulsifier YN has been optimized in terms of efficiency so it is now much more than a flavour neutral alternative to lecithin. The functional performance of Emulsifier YN is unique and opens up the possibility of achieving considerably savings when making chocolate. It also creates new possibilities for making and processing chocolate products with a much lower fat content than when using lecithin. As the product is made in a controlled process and the functionality of the product is tested thoroughly the batch-to batch-stability is unique. Functionality The following is a short explanation on the functionality of Emulsifier YN and lecithin when applied to chocolate: Liquid chocolate is a dispersion of very fine solid particles such as Figure 4: Yield value differences. 30 25 20 15 10 5 0 0.2 0.4 0.6 0.8 1 Dosage (%) Yield value (Pa) Soya lecithin Yield Value (YV) is defining the force needed to initiate flow in a non Newtonian fluid like chocolate. The YV is typically important when working at low shear like moulding/vibrating. Plastic Viscosity (PV) is the force needed to maintain a constant flow in a chocolate mass. The PV is important when working at medium to high shear like in the enrobing process. sugar, cocoa solids, and milk solids in a fat phase and it is clear that the viscosity of this dispersion is by far higher than the viscosity in the fat phase alone. Reducing the fat content will therefore increase the viscosity in chocolate and make it difficult or impossible to process. The addition of surface active ingredients such as Emulsifier YN or lecithin will reduce the viscosity dramatically and opens up for reductions in the fat content without changing the flow properties. In general it is possible to reduce the fat content with approx. 4% without changing the flow properties by adding 0.4% Emulsifier YN or lecithin to the chocolate – e.g. reduction from 38% fat to 34% fat. When working with chocolate it is important to note that chocolate is a non-Newtonian fluid and that the properties should be described using both the term Yield Value (YV) and Plastic Viscosity (PV). Both Emulsifier YN and lecithin will reduce the YV and the PV the same way as when adding fat – but The two figures show the effect on plastic viscosity and yield value of Palsgaard® AMP 4448 compared to soya lecithin in a standard chocolate formulation. Using Palsgaard® AMP 4448 means Palsgaard® AMP 4448 no undesired increase in yield value at higher dosage levels which enables efficient manufacturing of very low fat chocolates. 0.8 1 Dosage (%) Palsgaard Technical Paper - April 2012 Emulsifier YN - The unique ingredient in chocolate production 3
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