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Research Finds Ethylcellulose Plus Lecithin Boost Flowability Of Fat-Reduced Chocolate

July 20, 2010: 10:09 AM EST
Blending ethylcellulose polymer surfactants with lecithin provides an efficient way to increase the viscosity of molten reduced fat chocolate, researchers at the U.K.’s University of Nottingham and Nestlé research center have found. The mixture stabilizes emulsion and lipid-based dispersions and offers a workable alternative to highly concentrated lecithin. Surfactants coat sugar and cocoa particles dispersed in fat such as cocoa butter to boost the viscosity of molten chocolate, which is necessary for successful processing and optimal mouthfeel in fat-reduced chocolate. Ethylcellulose did not improve flow by itself, but combined with lecithinit significantly enhanced fluidization and dispersibility of sucrose particles.
T-A.L. Do, J.R. Mitchell, B. Wolf and J. Vieir, "Use of Ethylcellulose Polymers as Stabilizer in Fat-based Food Suspensions Examined on the Example of Model Reduced-fat Chocolate", Reactive and Functional Polymers, July 20, 2010, © Elsevier B.V.
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