FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

EWA NEBESNY, TADEUSZ PIERZGALSKI, DOROTA ŻYŻELEWICZ

Title

The effect of polyglycerol polyricinoleate on the rheologic properties of dark chocolate masses

Abstract

The rheologic properties of dark chocolate masses, such as viscosity and the yield stress, decide on whether these masses can be utilised to the purpose of making chocolate and chocolate – coated products. Dark chocolate masses with fat content of 27% to 40% were obtained. These masses were divided into three parts, out of which the first one did not contain any additive of the PGPR emulsifier, the second one contained 0,1% of the PGPR emulsifier and the third one contained 0,2% of the PGPR emulsifier. The PGPR emulsifier brings about a reduction of viscosity and the yield stress. A 2%-concentration of the PGPR emulsifier allows to obtain values of viscosity and the yield stress permitting to reduce the cocoa butter content in the obtained masses by about 4%.

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