A reduced emulsifier or emulsifier-free chocolate composition and a method of manufacturing a reduced emulsifier or emulsifier-free chocolate composition. The reduced emulsifier or emulsifier-free chocolate compositions have a maximum packing fraction greater than that of an equivalent, traditionally ...
preferably no more than about 5 weight percent, and more preferably no more than about 1 weight percent of the excluded material is present. In a preferred embodiment, “substantially free” means that no more than about 0.1 weight percent of the excluded material remains...
In a previous study, different E-free emulsifier substitutes were tested in artisanal ice cream, evaluating their effects on the quality of both mixes and final products in comparison to the commonly used mono- and di-glycerides of fatty acids (MDG), which are coded as E471 (Loffredi et ...
The dosing time of each charge of the chocolate mass is determined as a first time interval from the detected weight rate of flow. During the dosing of a charge, a second time interval which is a predetermined fraction of the first time interval, is determined for the next charge during ...
The spreadability of the oleogels was performed texture analyser HD plus instrument (Stable Microsystems, Godalming, UK). The molten formulations were kept in a female cone and allowed to solidify at 25 °C for 90 min. The initial trigger force was set as 5 g. The 45° male perspex cone ...