Effects of different emulsifiers, Soy lecithin as a controller and Polyglycerol polyricinoleate (PGPR) at 0,1 and 0,3% on a tempering method of dark chocolates was experimentally studied. The samples were prepared in the lab under the same conditions using a tempering method, the cooling curve represent the effect of the addition of a emulsifier about chocolate tempering behavior. The results show us certain emulsifiers of a PGPR group at 0,1% that conduct a better degree of temper of dark chocolates due to form good cooling curve with a zero slope during 2 minutes between 23,8 to 24,2 °C, where latent heat was off, finally the chocolate were solidificated, storaged and evaluated with respect to standard soy lecithin using in a chocolate production laboratory.

Effects of different emulsifiers, Soy lecithin as a controller and Polyglycerol polyricinoleate (PGPR) at 0,1 and 0,3% on a tempering method of dark chocolates was experimentally studied. The samples were prepared in the lab under the same conditions using a tempering method, the cooling curve represent the effect of the addition of a emulsifier about chocolate tempering behavior. The results show us certain emulsifiers of a PGPR group at 0,1% that conduct a better degree of temper of dark chocolates due to form good cooling curve with a zero slope during 2 minutes between 23,8 to 24,2 °C, where latent heat was off, finally the chocolate were solidificated, storaged and evaluated with respect to standard soy lecithin using in a chocolate production laboratory.

El presente estudio experimental investigó el efecto de los emulsificantes Lecitina de soya y polirricinoleato de poliglicerol (PGPR), utilizados en proporciones de 0,1% y 0,3% en las propiedades reológicas y la eflorescencia grasa en chocolate oscuro. Las muestras fueron preparadas en el laboratorio a las mismas condiciones. Se evaluó el efecto con respecto a sus parámetros reológicos de viscosidad plástica y valor mínimo de Casson del chocolate oscuro medidos a 40 ºC, usando el reómetro rotacional Brookfield, a 0,3% PGPR se observó parámetros de Casson menores en todos los casos y a 0,1% de PGPR fueron menores comparados con lecitina de soya. Los chocolates fueron almacenados en una cámara a temperaturas cíclicas de 19 a 29 ± 1 ºC cada 6 horas y humedad relativa de 50 a 60%. Posteriormente se evaluó su efecto con respecto a la eflorescencia grasa en el chocolate ...