Emulsifiers In Chocolate

Emulsifiers are used in chocolate
to eliminate the friction caused
between the particles of cacao,
sugar, milk and other ingredients,
allowing the chocolate to flow
more easily and provide a more
pleasant feel in the mouth. PGPR
is an emulsifier made from castor
beans, it reduces the viscosity
(the texture and way it flows) of
chocolate. PGPR (Polyglycerol
Polyricinoleate) is used in
fractions of percents when making
chocolate.
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It may be used to create a thinner
chocolate used for dipping and
coating other ingredients or to
lower the fat content slightly
while retaining nearly the same in
texture. The majority of the
commercial candy bars since 2006
are now made with PGPR, this may
be as an industry wide means or
reducing the cost of chocolate.
PGPR can be used to replace the
more expensive cocoa butter as an
ingredient in the lesser grades of
chocolate while retaining the
delicate taste and texture of
chocolate in the mouth.
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A yellowish viscous liquid, PGPR
is made up from fatty acids of
castor oil. (Viscosity is the way
a fluid is measured, usually
referred to as thickness, it
indicates its resistance to
pouring.) PGPR is a lipophilic
substance, meaning it does not
dissolve in water but only in
fats, oils and other liphophilic
substances. It is almost always
paired with lecithin or some other
viscosity reducing agent.
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Soya lecithin is another
emulsifier used in chocolate, it
is used to keep the cocoa butter
and chocolate from separating in
candy bars. The elimination of an
emulsifier in chocolate can cost
in the area of smooth texture,
causing the chocolate to be grainy
and rough. Even though this is a
concern, some manufacturers choose
not to use any type of emulsifier
for reasons of maintaining purity.
The higher quality chocolate use
a method called conching to
maintain the texture and
smoothness of chocolate, this
involves a container full of metal
beads used to grind the chocolate
while in liquid form. The longer
the chocolate is conched the
smoother it becomes.
Thank you,
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About the Author:
C. SanDago used to be an office and motel cleaner earning minimum wage on a contract by contract basis, working very
hard to make ends meet. Being forced to stay at home after her baby, she says it was like a "visit from an angel"...
She had to find a way to earn a living from home... with no pedigree, a high school dropout it was like a live changing event!

Today she makes in excess of $80,000 a month and enjoys an extraordinary life! She considers herself extremely fortunate

Article Originally Published On: http://www.articlesnatch.com

Tags: cocoa beans

, chocolate bars

, dark chocolate

, history of chocolate

, how to make choc

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