Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products

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dc.authoridICYER, Necattin Cihat/0000-0002-3190-9669
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.contributor.authorToker, Omer Said
dc.contributor.authorOzonuk, Seyma
dc.contributor.authorGunes, Recep
dc.contributor.authorIcyer, Necattin Cihat
dc.contributor.authorRasouli, Haniyeh Pirouizan
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPalabiyik, Ibrahim
dc.date.accessioned2024-10-29T17:58:16Z
dc.date.available2024-10-29T17:58:16Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractMany parameters are effective in obtaining optimum rheological and sensory properties in chocolate. Lecithin, ammonium phosphatides (AMP), and less commonly glycerol monopalmitate (GMP) are typically used as emulsifiers to achieve the desired viscosity in chocolate. In addition to these emulsifiers, polyglycerol polyricinoleate (PGPR) is used as a complement to regulate the yield value in chocolate. In this review, the properties of these additives, their interactions with each other, and the mechanism of their structural improvement functions in chocolate production are discussed. Depending on the type and amount of emulsifier, adjustments can be made to the flow behavior of molten chocolate, textural, melting character, tempering and tempering index, color and other properties of the chocolate. In addition to the use of emulsifiers, other parameters such as particle size distribution, moisture and fat content should also be taken into account, which can affect all these quality parameters. In this regard, the correct selection of the type of emulsifiers used in chocolate production and their combined usage rates will ensure that the demands of producers and consumers are met.
dc.identifier.doi10.1002/aocs.12829
dc.identifier.endpage733
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85186881349
dc.identifier.scopusqualityQ2
dc.identifier.startpage721
dc.identifier.urihttps://doi.org/10.1002/aocs.12829
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14171
dc.identifier.volume101
dc.identifier.wosWOS:001178199900001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The American Oil Chemists Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectammonium phosphatides
dc.subjectchocolate
dc.subjectemulsifier
dc.subjectlecithin
dc.subjectpolyglycerol polyricinoleate
dc.titleImportance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products
dc.typeReview Article

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