here lecithin has some limitations. When adding more than 0.4% lecithin a significant and negative increase in the YV is seen. This thickening effect is due to weak attractive forces between the lecithin molecules and its surroundings (hydrogen bonds). Therefore, the optimal dosage of lecithin in chocolate is in the area of 0.4% adding more will just increase the YV and might create problems in the moulding process and on the surface of coated products. Emulsifier YN does not show this unwanted thickening effect but continues reducing the PV and while keeping the YV at same level at higher dosages – as shown in figures 3 and 4. It is clear that if a higher dosage of Emulsifier YN is used in stead of lecithin, a lower YV and PV will be achieved, but it can be difficult to determine the actual importance of the difference just by looking at the figures. Study on functionality Palsgaard A/S has carried out several studies on the effect of Palsgaard® AMP 4448 which is our trade name for Emulsifier YN – partly for product optimization reasons, partly for finding the optimal usage of the product in a variety of chocolate products. In addition 4 3.5 Fat saving in % 3 2.5 2 1.5 1 0.5 0 37 36 35 34 33 32 31 30 29 28 27 Initial fat content in milk chocolate (%) 0.7% AMP 1.0% AMP Figure 5: The possible fat reduction in a typical milk chocolate containing 0.4% lecithin. The way to use the graph is to find the total fat content including lecithin in your chocolate on the X-axis. Then make a vertical line to either the blue or red line (0.7 – 1% Palsgaard® AMP 4448) and draw a horizontal line to the Y-axis where the estimated fat saving can be found. Examples shown in the graph: A standard chocolate with a total fat content of 31% including 0.4% lecithin. The fat content in the standard chocolate can be reduced by 2.5% by adding 0.7% Palsgaard® AMP 4448. Alternatively by adding 1 % Palsgaard® AMP 4448 a 3 % reduction can be obtained. to this, measuring the functionality on batch level is a natural part of our quality control and secures a unique and documented uniformity of our product. As the previous studies have been intended for internal use, we decided to carry out a study in 2011 with the purpose of determining the possible fat reduction in dark and milk chocolate when using Palsgaard® AMP 4448: Method: In order to eliminate differences from the refining and conching process and from the raw materials, all samples were made from the same base-choc- olate with a low fat content. Samples of chocolate were then added cocoa butter and emulsifier to the required fat- and emulsifier content and the flow properties were measured. The reference chocolate is made with an addition of 0.4% soya lecithin and with a fat content ranging from 27% to 37%. A similar range of chocolates with addition of Emulsifier YN was made and the flow properties were measured. Having all data it was possible to make a thorough comparison establishing the crucial link between the reference chocolates and chocolates with addition of Palsgaard® AMP 4448. In this way it is possible to have a direct reading of the possible fat reduction without changing the flow properties in the chocolate. Especially in the low fat area we see a huge effect of the addition of Palsgaard® AMP 4448, and it is obvious that this makes it possible to push the natural boundaries in terms of making processable low fat chocolate. Palsgaard Technical Paper - April 2012 Emulsifier YN - The unique ingredient in chocolate production 4
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