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
|
|
Bulk supply |
The melting point of phospholipids can vary based on the length and saturation of the fatty acid chains in their hydrophobic tails. Longer and more... |
|
|
Phosphatidylserine Powder |
Phosphatidylserine powder can play a variety of effects, it can help us relieve pressure, although now the living standard has been improved to a c... |
|
|
Phospholipid Raw Material |
Due to their emulsifying (mixing oil and water) and stabilizing properties, phospholipids (especiallylecithin, a natural phospholipid mixture) are ... |
|
|
Phospholipids as |
Phospholipids are not just additives—they are also essential nutrients (rich in choline, linoleic acid, and phosphatidylserine). This makes t... |
|
|
Phospholipids |
The main classification of phospholipidsPhospholipids can be classified into two major categories based on their different skeletons:Glycerophospho... |
Все товары поставщика
Похожие товары
