Emulsifier mechanisms in confectionery applications

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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.