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Application of emulsifiers in chocolate: a short review


Citation

Hussain, Norhayati (2014) Application of emulsifiers in chocolate: a short review. In: Malaysia International Halal Research & Education Conference 2014 (MIHREC 2014), 2-4 Dec. 2014, Marriott Putrajaya Hotel, Malaysia. (pp. 241-248).

Abstract / Synopsis

Emulsifiers have long been used to modify the flow properties of chocolate masses, texture, influence sensitivity to relative humidity, temperature, tempering behaviour, susceptibility to fat bloom, stability against fat migration from fillings, and stability against oxidation. These have driven the development of various emulsifiers from various sources (plant/ conventional, chemical and enzymatic method) for application in food. This short review focuses on the role of common emulsifiers applied for improvement of chocolate quality in order to meet the consumers or producers demand.


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Additional Metadata

Item Type: Conference or Workshop Item (Poster)
Divisions: Faculty of Food Science and Technology
Halal Products Research Institute
Publisher: Halal Products Research Institute, Universiti Putra Malaysia
Keywords: Emulsifiers; Chocolate; Soya lecithin; Polyglycerol polyricinoleate; Ammonium phosphatide
Depositing User: Nabilah Mustapa
Date Deposited: 07 Jun 2018 16:46
Last Modified: 07 Jun 2018 16:46
URI: http://psasir.upm.edu.my/id/eprint/60583
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