Candy and Chocolate

Candy and Chocolate

Product Description

This product can be used as emulsifier and plasticizer in producing candy.It can prevent the sepa-ration of grease,improve the tide and taste of candy,and reduce the deformation of candy.In thechocolate sugar,this product can also inhibit the crystallization,to prevent the chocolate surface frost.  This product can be used to prevent the damp heat soft which affects the taste.This product can also be used to reduce the viscosity of chocolate syrup,making procedure easier to carry out.

Polyglycerol fatty acid ester can inhibit or promote crystallization, so the presence of polyglycerol fatty acid ester has a great influence on the production process of fat and sweets, chocolate and other fatty products. For example, High-esterification polyglycerol-10 stearate has the effect of inhibiting crystallization. Opposited, low-esterification polyglycerol-5 stearate has the effect of promoting crystallization. By adjusting the esterification of polyglycerol, the crystallization speed can be adjusted without changing the characteristics of fat, and the quality of fat can be improved, to make its grain small and glossy.In the production of toffee and high-fat hard sugar,it can prevent fat separation and seepage, improve the conformal property of candy, and make the product form many uniform and fine air gap, making the product elastic after adding the polyglycerol fatty acid ester . For example ,the performance of polyglycerol-3 monostearate in experiment and practice has proved that it not only have emulsify, but also aerated effect for the non-liquid fat material system.Moreover, the emulsifying and dispersing ability of polyglycerol fatty acid ester is better than the commonly used candy emulsifier.Chocolate is the suspended substance of cocoa powder and sugar in cocoa butter. When the temperature is high, ther is seepage on the surface of chocolate , which is caused by inhomogenation.After the addition of polyglycerol fatty acid ester, the fat crystals can be dispersed uniformly, so as to overcome the above shortcomings. Meanwhile, it can also reduce the melt chocolate viscosity and yield point, making the processing technology more convenient.The addition of polyglycerol fatty acid ester can also inhibit the crystallization of chocolate fat, prevent the chocolate from frosting, and improve its brittleness and conformal property.

Send Inquiry