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Emulsifiers in Confectionery

  • Richard W. HartelEmail author
  • Hassan Firoozmand
Chapter

Abstract

Emulsifiers are important components in many confections and serve different purposes depending on the application. They are used to reduce viscosity in chocolates and coatings, to help inhibit bloom in compound coatings, to help emulsify fats in caramel, fudge and toffee, and to soften gum base and promote hydration in chewing gum. Although a number of different emulsifiers can be used, lecithin remains far and away the main one used in confections.

Keywords

Confections Emulsifiers Lecithin Viscosity reduction Emulsification 

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Department of Food ScienceUniversity of WisconsinMadisonUSA
  2. 2.University of WisconsinMadisonUSA

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