Emulgatori u proizvodnji čokolade

• Main Author: Roth, Ana
• Other Authors: Babić, Jurislav
• Format: Bachelor Thesis
• Language: Croatian
• Published: Sveučilište Josipa Jurja Strossmayera u Osijeku. Prehrambeno-tehnološki fakultet Osijek. Zavod za prehrambene tehnologije. Katedra za tehnologiju ugljikohidrata. 2011
• Subjects: BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo; BIOTECHNICAL SCIENCES. Food Technology. Engineering; emulgatori; čokolada; reoloških svojstava; emulsifiers; chocolate; rheological properties; sami
• Online Access: https://zir.nsk.hr/islandora/object/ptfos:272; https://urn.nsk.hr/urn:nbn:hr:109:048845; https://repozitorij.unios.hr/islandora/object/ptfos:272; https://repozitorij.unios.hr/islandora/object/ptfos:272/datastream/PDF

Rastaljena čokolada predstavlja suspenziju šećera, čvrstih dijelova kakaovog zrna, te čestica mlijeka u prahu (u slučaju mliječne čokolade), a u kontinuiranoj fazi, suspenziju kakaovog maslaca, odnosno smjese kakaovog maslaca i dodanih masti (mliječne masti, zamjenskih masti i dr.). Nezamjenjivi dodaci u današnjoj proizvodnji čokolade su emulgatori. Emulgatori su površinski aktivne tvari koje posjeduju i lipofilnu i hidrofilnu skupinu te tako stabiliziraju emulziju. Najpoznatiji emulgator u proizvodnji čokolade je lecitin. Osim njega, u novije vrijeme se koriste i različiti drugi emulgatori kao što su poliglicerol poliricinoleat, sorbitan tristearat, amonijeva sol fosfatidne kiseline, esteri limunske kiseline i mono i diglicerida masnih kiselina, koji se dodaju čokoladnim masama sami ili u smjesi s ciljem poboljšanja reoloških svojstava čokolade, smanjenja troškova proizvodnje (smanjuju potrebnu količinu kakaovog maslaca), lakšeg temperiranja, itd. Molten chocolate is a suspension of sugar, the solid parts of cocoa beans and milk powder particles (in the case of milk chocolate), and in continuous phase, suspension of cocoa butter or a mixture of cocoa butter and added fat (milk fat, substituted fat, etc.). Emulsifiers are indispensable accesories in today's production of chocolate. They are surface-active substances that possess lipophilic and hydrophilous group and thus stabilizing the emulsion. The best-known emulsifier in chocolate production is lecithin. Besides lecithin, recently, other various emulsifiers such as polyglycerol polyricinoleate, sorbitantristearat, ammonium salt of phosphatidic acid, esters of citric acid and mono and diglycerides of fatty acids are used in chocolate production. They are added to chocolate masses alone or in mixture with the aim of improvement of the chocolate rheological properties, reducing manufacturing costs (reducing the amount of cocoa butter), easier tempering, etc.