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Emulsifiers in Chocolate Confectionery Coatings and Cocoa

  • Minifie B
Springer Netherlands, (1989), 111-134
DOI: 10.1007/978-94-011-7924-9_4
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Abstract

Lecithin is the familiar name for nature’s supreme emulsifier and surface active agent. Since its commercial introduction about fifty years ago, it has had a great impact on the food industry, particularly in the manufacture of chocolate. It occurs naturally in...

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Minifie, B. W. (1989). Emulsifiers in Chocolate Confectionery Coatings and Cocoa. In Chocolate, Cocoa and Confectionery: Science and Technology (pp. 111–134). Springer Netherlands. https://doi.org/10.1007/978-94-011-7924-9_4

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