Emulsifiers in Confectionery

  • Mark Weyland
  • Richard W. Hartel

Emulsifiers are used in both chocolate and sugar confectionery products as functional additives that provide significant advantages during both processing and storage. Emulsifiers serve several different functions in confectionery products. In products containing a dispersed fat phase (caramel, toffee, etc.), emulsifiers help to promote breakdown into small fat globules. Emulsifiers also provide lubrication, in part through dispersion of the fat phase, for ease in processing and ease in consumption. In chewing and bubble gum, emulsifiers act as plasticizers of the gum base and also provide a hydration effect during chewing. In fat-continuous confections, namely chocolate and coatings, emulsifiers provide viscosity control, influence fat crystallization, and, as bloom inhibitors, moderate polymorphic transformations of the lipid phase.

An emulsifier acts as a surfactant in some confections. In these cases, the role of the emulsifier is to modify the behavior of the continuous phase of a food product such as to bring about a specific effect or benefit. The most common example of this in confectionery is the use of an emulsifier like lecithin in chocolate to reduce the viscosity of the product and improve the ease of handling and processability.

In this chapter, a number of the more common confectionery categories that use emulsifiers are described, along with a review of the available knowledge relating to the most optimal emulsifier types and their benefits.


Apparent Viscosity Cocoa Butter Plastic Viscosity Compound Coating Sedimentation Volume 
These keywords were added by machine and not by the authors.


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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Mark Weyland
    • 1
  • Richard W. Hartel
    • 2
  1. 1.Loders CroklaanChannahonUSA
  2. 2.University of WisconsinMadisonUSA

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