Role of Protein in Chocolate Emulsion

Hi, we are currently producing chocolate paste (using palm olein) and we are having issues with the oil-solid separation. From observation, it seems oil begins to separate from the mass after 10 days and gets worse overtime. Our formula contains 26.41% total free fat and 2.33% total protein. Lecithin is used at 0.4% of the formula. Does the % of protein have an effect on stabilizing the oil-solids emulsion?

Do you know you may have issues selling if your product contains palm oil derivates?

it will could be that your processing temps are too high

overall moisture content is too high

% protein is too low

if you've extracted the cocoa butter and are trying to replace it with palm oil you may need to add some of it back in

(no one really wants to eat palm oil after all!)

Hi Scampi,

Do you have related literature on the role of proteins in chocolate emulsions? Thank you

it will could be that your processing temps are too high

 

overall moisture content is too high

 

% protein is too low

 

if you've extracted the cocoa butter and are trying to replace it with palm oil you may need to add some of it back in

 

(no one really wants to eat palm oil after all!)

Hi Scampi,

If you could send links to related literature on role of protein in chocolate emulsion, i will be very grateful.