Emulsifiers in Confectionery

Hartel, Richard W.; Firoozmand, Hassan

doi:10.1007/978-3-030-29187-7_11

Cited by 6 publications

(4 citation statements)

References 34 publications

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“…Higher temperatures make it easier for fluids to flow, while lower temperatures cause an increase in viscosity. That is why it is important to measure the viscosity of a liquid at a constant temperature, and that temperature is specific to that material [ 46 ]. According to Table 4 , JWE powder, citric acid, and agar gum can significantly ( p < 0.05) influence the viscosity of GCs.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder

Tarahi

Fakhr-davood

Ghaedrahmati

et al. 2023

Foods

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The customer demand for healthier, fortified, and vegan products has recently received much attention. In this study, the vitamin C content, total phenolic compounds, total flavonoid, and anthocyanin, as well as the antioxidant activity of Jaban watermelon exocarp (JWE) powder were first investigated. Then, the gummy candies (GCs) were prepared with different concentrations of JWE powder (20, 35, and 50%), citric acid (0.75 and 1%), and agar gum (0.5 and 1%), and their physicochemical and sensory properties were evaluated. The results showed that the moisture content and water activity of GCs decreased, while the pH value increased with the increasing concentration of JWE powder. Moreover, the GCs became brighter and more yellowish. The rheological and textural analysis indicated that the viscosity and hardness of GCs improved in higher JWE powder levels (0.457 to 1.550 Pa·s and 1667 to 7232 g, respectively). Furthermore, the highest panelists’ score was given to the GC 5 sample with 35% JWE powder, 0.75% acetic acid, and 0.5% agar gum.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder

Tarahi

Fakhr-davood

Ghaedrahmati

et al. 2023

Foods

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“…Commercial lecithin contains a mixture of surface-active phosphatides, a phosphatidic hydrophobic group, and two esterified fatty acids attached to a glycerol molecule [21]. In chocolate, the polar head groups of lecithin molecules orient at the sucrose crystal surface, allowing for the two fatty acid chains to interact with the cocoa butter in the continuous phase [22].…”

Section: The Relationship Between the Process Variables And Thementioning

confidence: 99%

Effect of Conching Process Parameters on Casson Viscosity of Emulsifier-Free Milk Chocolate

Navale

Rajesh

2023

CJAST

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Milk chocolate is a type of chocolate composed of cocoa nibs, milk powder, sugar and cocoa butter. Generally, emulsifiers are commonly added to chocolates in order to modify their flow properties. Therefore, it is intriguing to explore the influence of conching process parameters on the viscosity of milk chocolate without emulsifiers. This paper aims to investigate the impact of various conching process parameters on the Casson viscosity of emulsifier-free milk chocolate. The effect of conching process parameters viz. conching temperature, conching time and rotation speed of the machine on the Casson viscosity of emulsifier-free milk chocolate was studied. The study was conducted at Food Processing Lab of KCAET, Tavanur, Kerala in the year 2022-2023. The Casson viscosity of the chocolate samples was determined using a controlled stress-strain rheometer. The results showed that Casson viscosity of emulsifier-free milk chocolate varied from 6.5 and 14.5 Pa.s and chocolate had shown a shear thinning behaviour. The study shows that Casson viscosity increased with decrease in conching temperature and conching time. Whereas increase in Casson viscosity was observed with increase in rotation speed of machine. The coefficient of determination (R2) for the regression model was 0.97 shows the significant effect of conching process parameters on Casson viscosity of emulsifier-free milk chocolate.

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“…A range of surfactants have several roles in sugar confectionary, as emulsifiers in toffee, fudge and caramel [131], as a lubricant to control viscosity and flow properties in chocolate processing and to control fat crystallization, and in particular to reduce fat bloom, a quality flaw in chocolate.…”

Section: Food Applicationsmentioning

confidence: 99%

Marine-Derived Surface Active Agents: Health-Promoting Properties and Blue Biotechnology-Based Applications

et al. 2020

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Surface active agents are characterized for their capacity to adsorb to fluid and solid-water interfaces. They can be classified as surfactants and emulsifiers based on their molecular weight (MW) and properties. Over the years, the chemical surfactant industry has been rapidly increasing to meet consumer demands. Consequently, such a boost has led to the search for more sustainable and biodegradable alternatives, as chemical surfactants are non-biodegradable, thus causing an adverse effect on the environment. To these ends, many microbial and/or marine-derived molecules have been shown to possess various biological properties that could allow manufacturers to make additional health-promoting claims for their products. Our aim, in this review article, is to provide up to date information of critical health-promoting properties of these molecules and their use in blue-based biotechnology (i.e., biotechnology using aquatic organisms) with a focus on food, cosmetic and pharmaceutical/biomedical applications.

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Emulsifiers in Confectionery

Cited by 6 publications

References 34 publications

Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder

Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder

Effect of Conching Process Parameters on Casson Viscosity of Emulsifier-Free Milk Chocolate

Marine-Derived Surface Active Agents: Health-Promoting Properties and Blue Biotechnology-Based Applications

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