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, Carmen Sandago
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