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Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt

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Abstract

Rheological properties such as Casson viscosity and yield value strongly affect costs and efficiency of the chocolate making process. The addition of a proper amount of lecithin to the blend of chocolate ingredients results in a decrease of both the aforementioned parameters. However, overdosing of lecithin leads to worse sensory attributes and flow properties of the chocolate mass. Our studies on rheological properties of isomalt-containing dark chocolate masses and sucrose-containing milk chocolate masses revealed that the critical lecithin concentration was 0.9 g/100 g; and the Casson yield value of both the types of chocolate blends was enhanced above this content. The same phenomenon, i.e. chocolate thickening, was observed at lecithin concentrations of 0.4 g/100 g and 0.6 g/100 g for milk chocolate masses sweetened with isomalt, and for dark chocolate masses sweetened with sucrose, respectively.

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Acknowledgements

The authors thank the Polish Committee for Scientific Researches for its financial support (grant no 3 P06T 054 24) of this research. The authors thank Mr. Grzegorz Jałosiński from Curt Georgi GmbH & Co (Poland) for the isomalt PF supply.

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Authors and Affiliations

  1. Technical University of Lodz, Faculty of Biotechnology and Food Sciences, Department of Chemical Food Technology, Chair of Starch Processing and Confectionery, Stefanowskiego Street 4/10, 90–924, Lodz, Poland

    Ewa Nebesny & Dorota Żyżelewicz

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  1. Ewa Nebesny
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  2. Dorota Żyżelewicz
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Correspondence to Ewa Nebesny.

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Nebesny, E., Żyżelewicz, D. Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt. Eur Food Res Technol 220, 131–135 (2005). https://doi.org/10.1007/s00217-004-1009-z

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  • DOI: https://doi.org/10.1007/s00217-004-1009-z

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