期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 38, 期 1, 页码 41-45出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2004.03.014
关键词
chocolate; rheology; emulsifier; lecithin; PGPR
Lecithin and polyglycerol polyricinoleate (PGPR) are common emulsifiers used in the manufacture of chocolate products. The effects of systematically varied blends of lecithin and PGPR added in a concentration up to 14 g/kg on the flow properties of melted dark and milk chocolate were determined by means of rotational rheometry. The results show that, independent of the total amount of the emulsifier, the yield stress of both dark and milk chocolate mass is most efficiently reduced by applying mixtures of approximately 30% lecithin and 70% PGPR. As regards total emulsifier concentrations between 4 and 6 g/kg, lowest viscosity values were found for lecithin-PGPR blends of 50:50 and 75:25 for dark chocolate and milk chocolate, respectively. The obtained results indicate that it is possible to tailor yield stress and viscosity of melted chocolate to specific requirements by the appropriate adjustment of both blending ratio and quantity of the emulsifiers. (C) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据