Phospholipid in Chocolate & Confectionery
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.
Другие товары поставщика
|
|
Phospholipid Raw Material |
Phospholipids are a type of lipid containing phosphate groups and are classified as complex lipids. They have amphipathic properties, with one end ... |
|
|
Phosphatidylserine |
Phosphatidylserine (PS) exhibits distinct performance advantages across cognitive, physical, and psychological domains, rooted in its core function... |
|
|
High-quality Phospholipid Price |
Phospholipids need to be stored in a sealed environment to prevent oxidation caused by exposure to oxygen in the air, which can lead to a series of... |
|
|
important phospholipid |
Phosphatidylserine is present in the biofilms of all animals, higher plants, and microorganisms. It is a very important component of phospholipids ... |
|
|
Phospholipids |
Phospholipids interact with proteins, cholesterol, and other lipids within cell membranes, influencing the overall structure and properties of the ... |
Все товары поставщика
Похожие товары
