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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1016/0002-8703(50)90176-1

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1438-2385

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Effect of lecithin concentration on properties of

Authors: Ewa Nebesny Dorota Żyżelewicz
Publish Date: 2004/09/24
Volume: 220, Issue: 2, Pages: 131-135
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Abstract

Rheological properties such as Casson viscosity and yield value strongly affect costs and efficiency of the chocolate making process The addition of a proper amount of lecithin to the blend of chocolate ingredients results in a decrease of both the aforementioned parameters However overdosing of lecithin leads to worse sensory attributes and flow properties of the chocolate mass Our studies on rheological properties of isomaltcontaining dark chocolate masses and sucrosecontaining milk chocolate masses revealed that the critical lecithin concentration was 09 g/100 g and the Casson yield value of both the types of chocolate blends was enhanced above this content The same phenomenon ie chocolate thickening was observed at lecithin concentrations of 04 g/100 g and 06 g/100 g for milk chocolate masses sweetened with isomalt and for dark chocolate masses sweetened with sucrose respectively

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