Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products

IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED Journal of the American Oil Chemists Society Pub Date : 2024-03-05 DOI:10.1002/aocs.12829
Omer Said Toker, Seyma Ozonuk, Recep Gunes, Necattin Cihat Icyer, Haniyeh Pirouizan Rasouli, Nevzat Konar, Ibrahim Palabiyik, Cengiz Altop
{"title":"Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products","authors":"Omer Said Toker,&nbsp;Seyma Ozonuk,&nbsp;Recep Gunes,&nbsp;Necattin Cihat Icyer,&nbsp;Haniyeh Pirouizan Rasouli,&nbsp;Nevzat Konar,&nbsp;Ibrahim Palabiyik,&nbsp;Cengiz Altop","doi":"10.1002/aocs.12829","DOIUrl":null,"url":null,"abstract":"<p>Many parameters are effective in obtaining optimum rheological and sensory properties in chocolate. Lecithin, ammonium phosphatides (AMP), and less commonly glycerol monopalmitate (GMP) are typically used as emulsifiers to achieve the desired viscosity in chocolate. In addition to these emulsifiers, polyglycerol polyricinoleate (PGPR) is used as a complement to regulate the yield value in chocolate. In this review, the properties of these additives, their interactions with each other, and the mechanism of their structural improvement functions in chocolate production are discussed. Depending on the type and amount of emulsifier, adjustments can be made to the flow behavior of molten chocolate, textural, melting character, tempering and tempering index, color and other properties of the chocolate. In addition to the use of emulsifiers, other parameters such as particle size distribution, moisture and fat content should also be taken into account, which can affect all these quality parameters. In this regard, the correct selection of the type of emulsifiers used in chocolate production and their combined usage rates will ensure that the demands of producers and consumers are met.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 8","pages":"721-733"},"PeriodicalIF":1.9000,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12829","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

Abstract

Many parameters are effective in obtaining optimum rheological and sensory properties in chocolate. Lecithin, ammonium phosphatides (AMP), and less commonly glycerol monopalmitate (GMP) are typically used as emulsifiers to achieve the desired viscosity in chocolate. In addition to these emulsifiers, polyglycerol polyricinoleate (PGPR) is used as a complement to regulate the yield value in chocolate. In this review, the properties of these additives, their interactions with each other, and the mechanism of their structural improvement functions in chocolate production are discussed. Depending on the type and amount of emulsifier, adjustments can be made to the flow behavior of molten chocolate, textural, melting character, tempering and tempering index, color and other properties of the chocolate. In addition to the use of emulsifiers, other parameters such as particle size distribution, moisture and fat content should also be taken into account, which can affect all these quality parameters. In this regard, the correct selection of the type of emulsifiers used in chocolate production and their combined usage rates will ensure that the demands of producers and consumers are met.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
乳化剂在巧克力工业中的重要性:对中间产品和最终产品的结构、可加工性和质量的影响
要获得巧克力的最佳流变和感官特性,许多参数都很有效。卵磷脂、磷脂酸铵 (AMP) 和较少使用的甘油单棕榈酸酯 (GMP) 通常用作乳化剂,以达到巧克力所需的粘度。除这些乳化剂外,聚甘油聚链烯酸酯(PGPR)也被用作调节巧克力产量值的辅助剂。本综述将讨论这些添加剂的特性、它们之间的相互作用以及它们在巧克力生产中改善结构功能的机理。根据乳化剂的种类和用量,可以调整巧克力熔体的流动性、质地、熔化特性、回火和回火指数、颜色和其他特性。除了乳化剂的使用外,还应考虑其他参数,如粒度分布、水分和脂肪含量,这些都会影响所有这些质量参数。在这方面,正确选择巧克力生产中使用的乳化剂类型及其综合使用率将确保满足生产商和消费者的需求。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
CiteScore
4.10
自引率
5.00%
发文量
95
审稿时长
2.4 months
期刊介绍: The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of year­to­year, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
期刊最新文献
Issue Information Issue Information Microfluidization outperforms homogenization: Optimizing stability and bioaccessibility in krill oil emulsions Issue Information JAOCS special issue on advancement in plant protein-based emulsions
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1