Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt

Rheological properties such as Casson viscosity and yield value strongly affect costs and efficiency of the chocolate making process. The addition of a proper amount of lecithin to the blend of chocolate ingredients results in a decrease of both the aforementioned parameters. However, overdosing of...

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Veröffentlicht in:	European food research & technology 2005-02, Vol.220 (2), p.131-135
Hauptverfasser:	Nebesny, E, Zyzelewicz, D
Format:	Artikel
Sprache:	eng
Schlagworte:	aspartame Biological and medical sciences Casson viscosity chocolate Confectionery products and chocolate industries, honey consistency emulsifiers food additives Food industries Food science Fundamental and applied biological sciences. Psychology isomalt optimization phosphatidylcholines rheological properties Rheology Sensory perception sensory properties Sucrose sweeteners viscosity yield value (rheology)
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