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.

RELATED ARTICLES
Homepicture

Ingredia presents milk proteins in shelf-stable and high protein snacking concepts

05 Dec 2017 Consumers around the world are increasingly ...

Homepicture

Fibers and proteins among Naturex’s expansion and diversification strategy

24 Nov 2017 Over the past months, Naturex has moved to boost ...

Homepicture

Glanbia seals US convenience store expansion with major Kum & Go deal

10 Nov 2017 Glanbia Performance Nutrition (GPN) has ...

Homepicture

Yield and raw material sourcing among Novozymes’ key areas for innovation

04 Oct 2017 Enzymes market leader Novozymes has identified ...

Homepicture

Nutritional supplements to bring out beauty from within

27 Sep 2017 Beauty through nutrition is a topic that has ...