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  • I still remembered when I made chocolate  for the first time, I chose to make it  

  • with cocoa butter. And the recipe always says  "dissolve sugar in the melted cocoa butter",  

  • but here is a problem. Sugar does not dissolve in oil. And I don't know why you said that recipe,  

  • why you ask me to do something  that cannot be accomplished?  

  • As a result, the finished products always  have "two layers", and the lower layer is  

  • always sweeter than the upper layer. Then one  day I tried another recipe calling for lecithin,  

  • and it perfectly solved this problem. The  question is, why? Let's find out with PAA.  

  • Hi, I am Shao Chieh Lo, welcome to what  people also ask, where I search for something  

  • seemingly obvious and share with you  some of its PAA, aka People Also Ask,  

  • which is a feature telling you what other  people are searching on Google that relates  

  • to your query. Today's keyword is Lecithin, and  specifically, the chocolate making implementation  

  • of lecithin. So I think it's a good idea to talk  about what is lecithin first. So what is lecithin?  

  • What many people don't know is that lecithin is  not a specific compound but a collective noun.  

  • According to the definition of lecithin in the  book "Lecithin: Source, Manufacturing, and Use"  

  • published by the American Oil Chemists' Society  in 1989. Lecitin is any group of yellow-brownish  

  • fatty substances occurring in animal and plant  tissues that are amphiphilic which means they  

  • attract both water and fatty substances, and so  are both hydrophilic and lipophilic, and are used  

  • for smoothing food textures, emulsifying and homogenizing liquid mixtures. Lecithins are  

  • mixtures of glycerophospholipids includingbunch of hard-to-pronounce stuff.

  • I know most of you don't actually care about this,

  • so let's move on to our  next PAA: Do you need lecithin to make chocolate?  

  • Google's auto-generated answer is linked to  an article titled "Soy Lecithin In Chocolate:  

  • Why Is It So Controversial?" published by The  Chocolate Journalist which appears to be a website  

  • of a journalist who covers the news and trends in  the chocolate industry. According to this article,  

  • chocolate makers usually use lecithin to thin down  their chocolate mixture to make it more workable.  

  • And 0.5% of lecithin can thin down the  chocolate to the same degree as a mixture  

  • added an additional 3.0% or 4.0% additional  cocoa butter. But this article does not answer my  

  • question regarding how lecithin helps me solve  the "layered chocolate" problem. But I found  

  • two pieces of research that can answer this  question. A study published in the journal "Food hydrocolloids"

  • in 2005 observed the dispersion  of sugar in oily solvents such as cocoa butter  

  • or soybean oil, with and without emulsifiers  such as lecithin, and found that emulsifiers can  

  • effectively reduce the volume of sedimentThis study believes that this phenomenon is  

  • due to the fact that surfactants such as lecithin  reduce the strength of the attractive interactions  

  • between the sedimenting sugar particles. This  theory is supported by another study published  

  • in the journal Colloids and Surfaces in 2013. The  study added powdered sugar to soybean oil and MCT  

  • oil and observe the mixture using atomic force  microscopy and found that lecithin indeed will  

  • reduce adhesion between sugar particles dispersed  in oil. So after reading these two researches I  

  • realized, when you are making chocolate, your  goal is not to dissolve sugar in cocoa butter,  

  • because I promise you, you won't make it happen. Your goal  is to disperse the sugar as evenly in the mixture  

  • as possible and make it colloids. And surfactant  like lecithin can definitely help here. Another study  

  • published in the Journal of Food Engineering  in 2011 discovered another lesser known effect  

  • of lecithin on chocolate:it can speed up  the cocoa butter crystallization process and  

  • resulted in a more homogenous microstructure for  seeded chocolate. As to what is crystallization  

  • and seeding, I recommend watching another two  videos by kitchen matter, I will put the links  

  • in the description. So what if you don't want to  use lecithin for some reason? Let's talk about our  

  • next PAA: Can pectin replace lecithin? Google's  automatic generated answer linked to a research  

  • titled" okra pectin as lecithin substitute in  chocolate" published in 2019 on Journal Scientific  

  • African. According to this research, you probably  can use okra pectin instead! In this research,  

  • they use different proportions of okra pectin in  place of lecithin in the milk chocolate-making  

  • process and found that all the chocolate samples  from the various formulations had similar sensory  

  • properties as well as textural parameters (aka  hardness, cohesiveness, adhesiveness, springiness,  

  • and chewiness), which suggests that it is possible  to use okra pectin as an emulsifier to produce  

  • milk chocolate that is acceptable to consumers

  • Okaylet's recap. Today we learned what is lecithin,  

  • why you need lecithin in chocolate making process, and  its scientific explanation and you might be  

  • able to use pectin in place of lecithin in the  milk chocolate-making process. If you made it to  

  • the end of the video, chances are that you enjoy  learning what people also ask on Google. But let's  

  • face it, reading PAA yourself will be a pain. So  here's the deal, I will do the reading for you  

  • and upload a video compiling some fun PAAs onceweek, all you have to do is to hit the subscribe  

  • button and the bell icon so you won't miss any PAA  report that I compile. So just do it right now.  

  • Bye!

I still remembered when I made chocolate  for the first time, I chose to make it  

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B1 chocolate paa cocoa okra published butter

Lecithin: Why you need it in chocolate making. Science explained.

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    羅紹桀 posted on 2021/08/06
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