Effects of different emulsifiers on tempering of dark chocolates

• Autores: Chire, Gabriela C., Hartel, Richard W.
• Formato: artículo
• Fecha de Publicación: 2010
• Institución: Universidad Nacional Mayor de San Marcos
• Repositorio: Revistas - Universidad Nacional Mayor de San Marcos
• Lenguaje: español
• OAI Identifier: oai:ojs.csi.unmsm:article/3173
• Enlace del recurso: https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/3173
• Nivel de acceso: acceso abierto
• Materia: Chocolate oscuro; atemperado; medidor de atemperado; curvas de enfriamiento; emulsificantes.; dark chocolate; tempering; gauge tempered; cooling curve; emulsifiers.

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.