LESS IS MORE : CHOCOLATE
Consumption and human population are increasing, but natural resources are limited. Therefore, productivity and sustainability concepts are mentioned in almost every sector. In fact, engineers are working in the industry simply for this: efficiency and cost optimization. One of the most important sector is food industry which needs to ensure efficiency in the use of natural resources.
If we come to cocoa; although the cocoa tree is a plant that grows in a particular region, the demand for cocoa is increasing every year. Most of this demand is belonged to chocolate production, but also usage area of cocoa butter is wide from cosmetics to chemistry. Therefore, the forecast about cocoa prices is steady increasing in the coming years. So, how can this increasing demand be met with limited resources?
Reduction of the cocoa butter in chocolate manufacture may be one solution. Cacao oil is highly valued raw material not only for costs, but also affecting the physical and chemical properties, especially the taste of the chocolate. That is why emulsifiers, namely oil substitutes, are added to chocolate. Emulsifiers from vegetable oils are used for various purposes in chocolate, such as providing crystallization as desired (achieving the desired hardness and stability during cooling), preventing water or oil releasing throughout the shelf life of the product, or having the required fluidity for the coating.
Of course, emulsifiers are not only used to reduce costs or regulate the structure. Considering the healthy consumer profile with low calorie chocolates, emulsifiers also make it possible to produce low fat chocolate.
At least with lower costs, it also provides more accessible products in the markets.
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