Hello,
I was wondering how lecithin stabilizes chocolate as an emulsion, since lecithin is not a surfactant.
How does lecithin work as an emulsifier?
Thanks in advance for the answers
(1 votes)
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These are additives in fats and fat oils and especially rich in eidotters and herbal cells. Lecithins allow the emulsification (mixing) of fats and water and are therefore important natural surfactants (emulsifiers) for food and feed. Gucke
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After. It should be more accurate