Added phosolipids make tempering chocolate easier


Adding phospholipids to chocolate makes the tempering process easier, report researchers at the University of Guelph, who experimented with cocoa butter components by removing them and adding them back. With an added pinch of the right saturated fats, "you can simplify the whole tempering process, making sure you always have the right quality of the chocolate," says food chemist Alejandro Marangoni.

Full story:

Inform SmartBrief

Fats and Oils News

Designed specifically for fats and oils professionals, Inform SmartBrief is a FREE, weekly email newsletter. It provides a summary of global news, research, technology, and trends for the fats and oils community.