Emulsifier YN for Chocolate Production

摘要

Emulsifier YN has proven to be a flavor-neutral alternative to lecithin and has been used for this purpose for decades. Through intensive development, the product has been improved in terms of composition and functionality so that today we have a product with a uniformity and functionality superior to lecithin. This provides cost savings and makes it possible to turn moulding chocolate into enrobing chocolate. It has become an important tool in pushing the boundaries on possible developments in the area of fat reduction.