Emulsifier mechanisms in confectionery applications

糖果应用中的乳化机制

• 批准号: 514759-2017
• 负责人: Rousseau, Dérick
• 金额: $ 15.7万
• 依托单位: Ryerson University
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=663769
• 关键词: Emulsifier; mechanisms; confectionery; applications

Making chocolate is a surprisingly complex process. Mondelez Canada (the makers of Cadbury, Toblerone, and Caramilk chocolates and many other confectionery products) relies on emulsifiers to control the chocolate production process so that the many desirable qualities of chocolate can be achieved. Emulsifiers assist producers by making molten chocolate more flowable, and by decreasing the amount of cocoa butter required in the final product, thereby reducing costs. Lecithin has been a commonly used chocolate emulsifier for decades, and recently synthetic emulsifiers have risen to prominence with unique properties. Indeed, producers have found synergistic effects by combining different types of emulsifiers. However, these synthetic emulsifiers are off-putting to consumers, especially those focused on natural food choices. Mondelez and other producers wish to replace these synthetic emulsifiers, but only if suitable, natural-origin, label-friendly replacements can be identified that perform as well in operations.*****In order to begin replacing synthetic emulsifiers in chocolate and confectionery production, a systematic and thorough understanding of the mode of action of existing emulsifiers in confectionery applications is required, something that has not been undertaken until now. In this project, Mondelez Canada and Ryerson University will collaborate to establish this detailed understanding and use this new knowledge to create a toolbox for the eventual replacement of synthetic emulsifiers with label-friendly replacements. A combination of advanced imaging and analytical techniques will be used to learn in detail how existing emulsifiers exert their effect on chocolate so that comparable replacements can be discovered and developed in the future.

制作巧克力是一个令人惊讶的复杂过程。Mondelez Canada(吉百利、Toblerone、Caramilk巧克力和许多其他糖果产品的制造商)依靠乳化剂来控制巧克力的生产过程，以实现巧克力的许多理想品质。乳化剂通过使融化的巧克力更易流动，并通过减少最终产品所需的可可脂数量来帮助生产商，从而降低成本。几十年来，卵磷脂一直是一种常用的巧克力乳化剂，最近合成的乳化剂以其独特的性能而崭露头角。事实上，生产商已经通过组合不同类型的乳化剂发现了协同效应。然而，这些合成乳化剂令消费者反感，特别是那些专注于天然食物选择的消费者。Mondelez和其他生产商希望替换这些合成乳化剂，但前提是能够找到合适的、天然来源的、标签友好的替代品，并且在操作中表现良好。*为了开始在巧克力和糖果生产中替代合成乳化剂，需要对糖果应用中现有乳化剂的作用模式进行系统和彻底的了解，这一点到目前为止还没有进行过。在这个项目中，Mondelez Canada和Ryerson University将合作建立这一详细的理解，并利用这一新知识创建一个工具箱，最终用标签友好的替代品取代合成乳化剂。结合先进的成像和分析技术，将详细了解现有乳化剂如何在巧克力上发挥作用，以便在未来发现和开发类似的替代品。