Description
Presenter: Carlos Fajardo Centeno, Palsgaard Mexico
Moderator: Tracey Duffey, ofi
Saturated, unsaturated or a combination of both? The use of emulsifiers has been extensively recognized and documented for chocolate-based and sugar-based confections. Due to their composition, emulsifiers can provide different functionalities depending on the additional ingredients in the formula, processing conditions and shelf life requirements. Saturation level and fatty acid composition can give different characteristics to finished products. Testing results will be presented so the right saturation level can be determined for different applications.
