Lecithin in Chocolate: Is It Proven Good for Health?

What is the purpose of an emulsifier?

Emulsifier keeps some of our processed food looks appealing by maintaining its texture. Emulsifiers that contain in lecithin in chocolate play a crucial role in facilitating the formation and stabilization of emulsions, or in simpler words, mixing water and oil together. For example, emulsifiers are used in mayonnaise, margarine, ice cream, salad dressings, chocolate, peanut butter, and many more. Thanks to emulsifier, the consistency of these food substances mixtures remained homogenous and stable.

Emulsifier managed to stabilize emulsion or mixture by adsorbing to the surfaces of oil droplets, thereby reducing interfacial tension and preventing droplet coalescence. This action is essential for creating and maintaining stable oil-in-water or water-in-oil emulsions, which are commonly used in various food and pharmaceutical products. Emulsifiers are also known to be embedded in fat droplets, preventing the collapse of the protein layer and contributing to the stability of the emulsion.

What are the types of emulsifiers in chocolate?

The types of emulsifiers used in chocolate include soya or sunflower lecithin (E322), monoglycerides and diglycerides of fatty acids (E471), polyglycerol polyricinoleate (PGPR or E476), ammonium phosphatide (E442), sorbitan esters, shea butter stearin, okra pectin, and palm-based mono-diacylglyceride (P-DAGs).

Lecithin is commonly used as an emulsifier in chocolate, and it is often blended with PGPR to influence the rheological properties of chocolate. The blend of lecithin and PGPR can help reduce viscosity, prevent bubble formation, and improve the flow properties of chocolate, thereby optimizing the chocolate molding process. Additionally, the use of PGPR with lecithin can lead to a reduction in the amount of cocoa butter or other fat needed in chocolate formulations, which can result in cost savings and a lower-fat product.

Furthermore, palm-based mono-diacylglyceride has been investigated as an emulsifier in producing chocolate with cocoa butter substitute. Although P-DAGs is not as common as E322 in chocolate, it may be considered in scenarios where cost savings and lower-fat product are desired.

What type of lecithin is used in chocolate?

The type of lecithin used in chocolate is typically soy lecithin or sunflower lecithin.

Lecithin can be derived from soy, sunflower, canola/rapeseed, and egg. These different sources create different types of lecithins, as variations in their phospholipid content that can influence their emulsifying properties and applications.

For general food applications, manufacturers usually use soy lecithin, as its impact on the stability of emulsions has been widely studied in the food industry.

What is the best emulsifier for chocolate?

The best emulsifier for chocolate depends on the specific requirements of the chocolate product and the desired texture, stability, and cost. Each emulsifier has its own features, just as each chocolate product has its own characteristics.

Let us compare chocolate spread and chocolate bar. For chocolate spread, the emulsifier should provide stability, prevent oil migration, and ensure a smooth and creamy texture. Common emulsifiers used in chocolate spread production include soya or sunflower lecithin (E-322), polyglycerol polyricinoleate (PGPR), and small amounts of bee wax or other emulsifying agents.

For chocolate bars, the emulsifier should help disperse cocoa solids uniformly in the cocoa butter, preventing the formation of a gritty or uneven texture. Common emulsifiers used in chocolate bar production include soya or sunflower lecithin (E-322), monoglycerides and diglycerides of fatty acids (E-471), and ammonium phosphatides (E-442). The amount of emulsifier required also varies based on the recipe and desired characteristics off the final product.

What emulsifier is used in chocolate milk?

In chocolate milk, the most common emulsifier used is carrageenan (E407), a gelling agent extracted from seaweed. Carrageenan helps to stabilize the suspension of chocolate particles in the milk, preventing them from settling and ensuring a smooth and creamy texture. Other emulsifiers that can be used in chocolate milk include soya or sunflower lecithin (E322) and polyglycerol polyricinoleate (PGPR).

What are the natural emulsifiers for chocolate?

The natural emulsifiers most commonly used in chocolate include soya or sunflower lecithin (E322) and polyglycerol polyricinoleate (PGPR). Lecithin is a by-product of soybeans and sunflowers from the oil extraction process, while PGPR is derived from castor oil.

How do you emulsify chocolate?

To emulsify chocolate, you need to create a mixture with at least two ingredients with different characteristics, one fat-based (chocolate) and the other water-based (milk, cream, fruit purée, syrup, etc). Here are the steps to emulsify chocolate:

• Melt the chocolate: Cocoa butter crystallizes at room temperature, so you need to make it liquid by melting the chocolate, typically in a bain-marie at around 95°F (35°C)
• Combine the ingredients: Mix the aqueous phase (water-based ingredients) into the fat phase (chocolate)
• Stir vigorously: Stir the mixture vigorously at the start of the mixing process
• Add emulsifier such as lecithin during stirring

Emulsifier creates a creamy, melt-in-the-mouth, thick, smooth texture that consumers expect. They also play a role in preserving chocolate bonbons. A well-emulsified ganache is viscous and creamy, with a smooth, shiny, elastic center.

For ganaches, it is essential to mix the aqueous phase into the fat phase, the chocolate. If you find it difficult to emulsify chocolate, you can use a blender or a food processor for better homogenized emulsions.

What emulsifier is used in Nutella?

Nutella, a popular chocolate hazelnut spread, uses soy lecithin as a natural emulsifier in its recipe. Most of the lecithin used in Nutella is extracted from soybeans, which were mainly originate from Brazil, India, and Italy.

Can you get chocolate without emulsifier?

Yes, you can totally find chocolates without any emulsifiers. Some chocolate bars do not use soy lecithin or any other emulsifiers. However, it is still difficult for chocolate spread to be made without emulsifier, because spread’s characteristics is hard to achieve without emulsifier.

Some chocolate brands which do not use emulsifiers are:

• Theo Chocolate Pure Organic Milk Chocolate Bar: It’s just milk chocolate and sugar.
• Hu Grass-Fed Milk Chocolate Bars: These chocolate bars keep it simple with cocoa butter, organic cane sugar, and cocoa powder.
• Enjoy Life Foods Chocolate Bars, Dark Chocolate: No soy lecithin or emulsifiers in these bars, just chocolate liquor, cane juice, and cocoa butter.
• Askinosie Chocolate: Their Single Origin Dark Chocolate bars only have cocoa beans and organic sugar – no soy lecithin.
• Dandelion Chocolate: They stick to cocoa beans and sugar in their chocolate bars, nothing extra.
• Ritual Chocolate: Another one that skips soy lecithin in their bars.
• Organic 72% Cocoa Dark Chocolate Chips: These chocolate chips are made with organic cocoa, sugar, and cocoa butter – no soy lecithin.

What kind of emulsion is chocolate?

Chocolate is a water-in-oil emulsion.

How much lecithin should I add to chocolate?

Lecithin is often shown on chocolate packaging as a percentage of weight, often written less than 0.1%. The optimal concentration of lecithin in chocolate has been reported to be less than 0.5%. After 0.5%, the viscosity-reducing benefits of lecithin can start to reverse, and using more than this amount can even make the chocolate overly thick.

Does Cadbury use soy lecithin?

Yes. Many Cadbury chocolate products, including the Dairy Milk Chocolate Bar, contain soy lecithin as an ingredient.

Why do people avoid lecithin?

People may avoid lecithin due to various reasons, such as:

1. GMO Concerns: Most soy in modern-day products, including soy lecithin, is derived from genetically modified organisms (GMOs), which some people prefer to avoid.
2. Extraction Process: The extraction process for soy lecithin involves using hexane, a chemical solvent also used in varnishes and glue. While efforts are made to remove the hexane, there may still be chemical residue left, which some individuals may want to avoid due to potential long-term health effects.
3. Allergies: Although soy lecithin typically does not contain enough residue from soy protein to cause an allergic reaction in most consumers with soy allergies, some individuals may still choose to avoid it due to concerns about allergens.
4. Health Considerations: While lecithin is known to have potential health benefits, such as boosting immunity, aiding in easing menopausal symptoms, and improving cholesterol levels, some people may still prefer to limit their intake of processed ingredients, including lecithin, and opt for natural sources of nutrients. Soy lecithin also has been found to be estrogenic, which may cause another issue altogether.

It’s important to note that lecithin, including soy lecithin, is used as an emulsifier in various food products, including chocolate, to stabilize the ingredients. However, as explained above, it is used in a very little amount (less than 0.5% per weight of food). individuals with specific dietary preferences or health concerns may choose to avoid it and opt for products without lecithin or with alternative emulsifiers.

Which is better soy or sunflower lecithin?

Sunflower lecithin has a neutral taste and a weaker smell, a higher phosphatidylcholine (PC) content, and a lower linoleic acid content. Sunflower lecithin is also extracted through cold pressing, making it a more natural emulsifier than soy lecithin, which is extracted using chemical solvents. Moreover, sunflower lecithin’s non-GMO status and commercial availability also attracts customers.

On the other hand, soy lecithin has been found to reduce the amount of immobilized fat at the surface of sugar particles and has a more even surface coverage compared to sunflower lecithin. However, it is important to note that soy lecithin has been found to be estrogenic, which may be a consideration for some consumers.

Nevertheless, soy lecithin is still widely used in the food industry and is generally considered safe for consumption, even for individuals with soy allergies. Ultimately, the choice between soy lecithin and sunflower lecithin may depend on factors such as taste, availability, and personal preferences.