Additive Phospholipid Import Price,Production of Chocolate

Phospholipids are a complex class of lipid compounds, widely found in both animals and plants. In chocolate manufacturing, phospholipids can serve as an important additive to improve the texture and mouthfeel of chocolate. Specifically, they perform the following functions in chocolate:

·Emulsification: Phospholipid molecules have both hydrophilic and lipophilic properties, enabling them to act as emulsifiers, helping to better blend the oils and water in chocolate to form a stable emulsion.

·Crystallization Promotion: Phospholipids can act as nucleation agents, inducing the formation of an ideal crystal structure in cocoa butter. This crystalline structure makes the chocolate more stable and gives it better gloss and smoothness.

According to reports, a research team led by Dr. Alejandro Marangoni, a food scientist at the University of Guelph, found through experiments that adding a saturated phospholipid from cocoa butter into melted chocolate, then rapidly cooling it to 20°C, accelerates the crystallization process. The resulting chocolate has optimal microstructure, ideal surface gloss, and strength. The team also used a synchrotron light source to observe precise images of the microstructure inside the chocolate, confirming that the addition of phospholipids indeed optimized the crystalline structure of the chocolate.

The use of phospholipids as a food additive in chocolate manufacturing has broad potential. By adding them in appropriate amounts, chocolate manufacturers can simplify the complex tempering process, reduce production costs, and improve the quality and mouthfeel of chocolate. Additionally, this helps to reduce waste and failed batches, thus improving production efficiency.

The phospholipids used in chocolate are usually natural ones, such as soy lecithin. When consumed in moderation, these phospholipids are generally harmless to most people as food additives. However, like any other food additive, excessive intake may cause discomfort in some individuals, such as stomach upset or allergic reactions. Therefore, it is important to strictly control the amount added and ensure the safety of the food.

Phospholipids can enhance the gloss and smoothness of chocolate, and this has been supported by experimental evidence. The proper use of phospholipids in chocolate manufacturing not only improves the texture and mouthfeel of chocolate but also reduces production costs and increases production efficiency, with its safety widely recognized.