Main functions of emulsifiers in Chocolate
There are various crystal forms of fat crystals, among which the β-crystal form is more common and stable. Because of the large crystal particles and high melting point, it is easy to produce small bubbles. With adding emulsifiers, it can help to control the size and growth rate of the crystal, and stabilize the β-product, which improves the structure of chocolate.
And also, the addition of chocolate emulsifiers, will help to prompt the disperse of the ingredients in chocolate production, and make it into a stable W/O emulsion, and improve the stability of chocolate.
