A New Future for Chocolate Emulsifiers

01 Sep 2016 --- 

Soy lecithin is the most commonly used emulsifier and is obtained from the cell membrane of the soybean. However, soybeans are increasingly produced from genetically modified plants, so that non GMO soybeans and soy lecithin can be rarely found, respectively. An extensive project is aimed at finding an emulsifier to save on cocoa butter, while maintaining quality.


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