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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(1) Primary Component of C... |
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Phospholipid powder |
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Phospholipid Raw Material |
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高压射流微粉系统 |
高压射流微粉系统，也称为射流磨机，是一种用于各种材料的微粉化或细磨的设备，包括药品，化学品，食品和其他物质。该系统通过使用高压、高速气体射流(通常是空气或氮气)来将固体材料的颗粒尺寸减小到非常细的水平。高压射流微粉碎系统的主要目的是减小固体物料的粒度。它可以有效地生产微米和亚微米范围的颗粒，这... |
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Phosphatidylserine |
Phosphatidylserine is a type of phospholipid that is similar to DHA and B vitamins. It is also important for brain nutrition. Although it is found ... |
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