Ester Boronat

LASENOR EMUL S.L.

April 2017
Emulsifiers
and Chocolate

Lasenor - Food Emulsifiers

 The Chocolate process

COCOA LIQUOR

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 The Chocolate process
Processing of cocoa beans

COCOA LIQUOR

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 The Chocolate process
Chocolate manufacturing

COCOA LIQUOR

COCOA BUTTER

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 The Chocolate process
Conching - finishing

▪ Takes place in a conche

To give chocolate its pleasant taste and flavors, and

remove the undesirable ones.

To turn the chocolate into a free flowing liquid.

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Flow properties of chocolate
Influencing factors

▪ Content of fat
▪ Moisture
▪ Particle size distribution
▪ Temperature
▪ Conching time
▪ Amount and quality of lecithin (other emulsifiers)

Very important in chocolate and compound coatings:

The product always has to flow to fill a mould without
defects of air bubbles or cover a candy piece with a thin,
even coat.

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Flow properties of chocolate
Viscosity & Yield Value

▪ Viscosity
The amount of force that must be exerted to maintain
constant flow of a fluid mass.

▪ Yield Value
The amount of force that must be exerted to initiate flow
of a fluid mass.

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Flow properties of chocolate
Measurement of Viscosity & Yield Value

Casson (lin) Casson Viscosity

CA

Casson Y.Value
CA

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Directives and Regulation
Allowed dosage of emulsifiers in chocolate

▪ Directive 2000/36/EC relating to cocoa and chocolate

E-322
products intended for human consumption.
E-471
▪Commision Regulation (EU) 1129/2011 (list of food Quantum Satis
additives)
E-472c

E-442
1%
E-492

E-476 0.5%

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Flow properties of chocolate
Effect of lecithin on viscosity and yield value

Recommended dosage 0.3-0.5%

9,00 180

8,00 160

7,00 140

Yield Value (Pa)

Viscosity (Pa·s)

6,00 120

5,00 100

4,00 80

3,00 60

2,00 40

1,00 20
,00 0
0 0,2 0,4 0,6 0,8 0 0,2 0,4 0,6 0,8
Dosage (%) Dosage (%)

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Flow properties of chocolate
Effect of lecithin on viscosity compared to cocoa butter

VEROLEC NON GMO IP / GIRALEC SRN: 0.2-0.4%

cocoa butter (%)

4 6 8 10
4,5
4,0
3,5

Viscosity (Pa·s)
3,0
The same viscosity level reached with
2,5
6% cocoa butter can be achieved with 2,0
Lecithin
approximately 0,3% of lecithin 1,5 Cocoa Butter
1,0
0,5
0,0
0 0,2 0,3 0,4
lecithin (%)

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Flow properties of chocolate
Effect of PGPR on viscosity and yield value

VEROL PR: 0.1-0.3%

40 3,5
35 3,0
30

Viscosity (Pa·s)
Yield Value (Pa)

2,5
25
2,0
20
1,5
15
1,0
10
5 0,5

0 0,0
0,0 0,2 0,4 0,6 0,8 1,0

%PGPR

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Flow properties of chocolate
Effect of ammonium phosphatide compared to lecithin

VEROLEC YN: 0.4 – 1% Lecithin Ammonium phosphatides

12 40
35
10
30

Yield value (Pa)

Viscosity (Pa·s)

8
25
6 20
15
4
10
2
5
0 0
0,0 0,2 0,4 0,6 0,8 1,0 0,0 0,2 0,4 0,6 0,8 1,0

Dosage (%) Dosage (%)

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Flow properties of chocolate
Effect of citrem compared to lecithin

CORIS I: 0.1-0.3% Lecithin Citric acid ester – CORIS I

12 40
35
10
30

Yield value (Pa)

Viscosity (Pa·s)

8
25
6 20
15
4
10
2
5
0 0
0,0 0,2 0,4 0,6 0,8 1,0 0,0 0,2 0,4 0,6 0,8 1,0

Dosage (%) Dosage (%)

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 The Chocolate process
Chocolate manufacturing

COCOA LIQUOR

COCOA BUTTER

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Crystallisation
Cocoa butter crystallisation forms

Cocoa Butter has six different ways in which the crystal

can pack together.
Dense Stable

Desirable form:
2(V)
Loose Unstable

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Compound Chocolate
Compound chocolate manufacturing

COCOA
COCOAPOWDER
LIQUOR
Vegetable fat
COCOA
VEGETABLE
BUTTER
FAT

FAT-BASED
FILLINGS

DARK WHITE MILK

COMPOUND COMPOUND COMPOUND
CHOCOLATE CHOCOLATE CHOCOLATE

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Compound Chocolate
CBA: cocoa butter alternatives

▪ CBE: Cocoa Butter Equivalents

▪ Polymorphic fats, non lauric.
▪ Totally compatible with cocoa butter. *
▪ CBIs
▪ CBR: Cocoa Butter Replacers
▪ Non-polymorphic fats, non-lauric. Palm oil or soybean oil.
▪ Partially compatible with cocoa butter: can be used when up to 25% of cocoa butter is present.

▪ CBS: Cocoa Butter Substitutes

▪ Lauric Fat: Palm kernel oil or coconut oil.
▪ Incompatible with cocoa butter .

*Current EU Legislation restricts their use to 5% of specific fats, if the product is being sold as chocolate, and also requires very clear labelling.

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Compound Chocolate
Advantatges and drawbacks of using CBR or CBS

▪ Advantages
▪ Tempering process can be avoided.
▪ Cheaper fats than cocoa butter

▪ Drawbacks
▪ The product can NOT be sold as chocolate.
▪ CBS are incompatible with cocoa butter.

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Crystallisation
Fat Bloom - definition

Bloom: is the phenomenon in which liquid fat is forced to

the surface of a product and spontaneously crystallizes as
a greyish layer that looks like moulds.

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Crystallisation
Effect of Sorbitan Tristearate on fat bloom.
Age and temperature can change the
chocolate’s crystal structure

FORM V FORM VI
Fat Bloom appears

IT CAN BE SLOWED DOWN:

MILK FAT – 5% – makes it softer.
Sorbitan Triestearate (NEOVEROL 65) – 0.3-1%
of fat phase

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Crystallisation
Effect of crystallisers on the crystallisation process

Promote and stabilise crystallisation in confectionery

products, reducing risk of
- fat bloom in chocolate and compound chocolate
- oil separation in chocolate spreads

Typical application areas are CBR based products and

confectionery fillings.

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Crystallisation
Advantages of the crystallisers

▪ Formation of a crystal network that stabilizes fat blends, reducing the risk of
▪ fat bloom in chocolate and compound chocolate
▪ oil separation in cocoa spreads

▪ The high melting point of the fats accelerates the crystallization process. Potential increase of efficiency of the production
line associated to higher speed of the cooling tunnel.

▪ Very slight modification of the final melting point.

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Crystallisation
Areas of application

When some fats are combined to form a sweet, like praline Problems during storage

Migration of soft fats to the surface Obtain FORM IV (fat Bloom)

SOLUTION: SOLUTION:
CBR or CBE - up to 5% CBI- up to 5%
VEROL CRS 10 - fat fillings – 0.5-2.0% VEROL CRS 10 – 0.5-2.0%
VEROL CRS 50 - fat fillings – 1.0-2.0% VEROL CRS 50 – 0.5-2.0%

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Crystallisers
Product range
NORGRAS NORGRAS VEROL VEROL
CRS CRS-15 CRS-10 CRS-50
Fully hydrogenated palm oil Fully hydrogenated sunflower
Fully hydrogenated
Origin Palm stearine IV-15 / fully hydrogenated oil/ fully hydrogenated
rapeseed oil
rapeseed oil rapeseed oil

Declaration Hydrogenated fat Palm oil Hydrogenated fat + E-471 Hydrogenated fat + E-471

Apliccation In confectionery products to avoid fat bloom and oil separation

Dosage 0.5-2.0%

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017

 Thank you!

LASENOR - Emulsifiers and chocolate v7.0 ; 09/06/2017