Influence of lecithin–PGPR blends on the rheological properties of chocolate

@inproceedings{Schantz2005InfluenceOL,
  title={Influence of lecithin–PGPR blends on the rheological properties of chocolate},
  author={Birgit Schantz and Harald Rohm},
  year={2005}
}
Abstract Lecithin and polyglycerol polyricinoleate (PGPR) are common emulsifiers used in the manufacture of chocolate products. The effects of systematically varied blends of lecithin and PGPR added in a concentration up to 14 g/kg on the flow properties of melted dark and milk chocolate were determined by means of rotational rheometry. The results show that, independent of the total amount of the emulsifier, the yield stress of both dark and milk chocolate mass is most efficiently reduced by… CONTINUE READING

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