phospholipids In Chocolate and confectionery
Chocolate and confectionery (candy, chocolate bars) require precise control of viscosity during processing and resistance to surface "fat bloom" (white spots caused by fat crystallization) during storage. Phospholipids are critical for optimizing these properties. Key Applications & Effects Chocolate (dark, milk, white): Addition method: Add 0.3%–0.8% deoiled lecithin (high purity, ≥90%) to melted chocolate mass during the "conching" process (a key step for texture refinement). Core roles: Reduces viscosity: Lowers the flow resistance of melted chocolate, making it easier to pour into molds (improves mold filling efficiency by ~20%) and giving the finished product a glossy surface. Prevents fat bloom: By coating cocoa butter crystals, it inhibits the formation of large, irregular crystals on the surface—extending the shelf life of chocolate by 3–6 months (e.g., from 6 months to 9–12 months under proper storage). Candy (caramel, toffee): Addition method: Add 0.1%–0.4% phospholipids to the sugar-oil mixture during caramelization. Core roles: Emulsifies sugar and butter, preventing the candy from becoming too hard or sticky—improving chewiness and reducing the "sticky-to-teeth" issue.
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