Phospholipid in Chocolate & Confectionery

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Phospholipid in Chocolate & Confectionery (Dark Chocolate, Milk Chocolate, Caramel)
Core purpose: Reduce viscosity (for easy processing) and prevent fat bloom (white spots on chocolate).
Recommended dosage: 0.3%–0.8%of total product weight (use high-purity deoiled lecithin ≥90%to avoid off-flavors).
Examples:
Dark chocolate: Add 0.3%–0.5%lecithin to lower viscosity, making it easier to pour into molds.
Milk chocolate: Add 0.5%–0.8%lecithin to prevent fat bloom and enhance surface gloss.
Caramel candy: Add 0.1%–0.4%lecithin to reduce stickiness and improve chewiness.

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