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Emulsifiers in Confectionery

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Food Emulsifiers and Their Applications

Abstract

Emulsifiers are important components in many confections and serve different purposes depending on the application. They are used to reduce viscosity in chocolates and coatings, to help inhibit bloom in compound coatings, to help emulsify fats in caramel, fudge and toffee, and to soften gum base and promote hydration in chewing gum. Although a number of different emulsifiers can be used, lecithin remains far and away the main one used in confections.

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Author information

Authors and Affiliations

  1. Department of Food Science, University of Wisconsin, Madison, WI, USA

    Richard W. Hartel

  2. University of Wisconsin, Madison, WI, USA

    Hassan Firoozmand

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  1. Richard W. Hartel
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  2. Hassan Firoozmand
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Correspondence to Richard W. Hartel .

Editor information

Editors and Affiliations

  1. Cheetahtech International, LLC, Port Saint Lucie, FL, USA

    Gerard L. Hasenhuettl

  2. Department of Food Science, University of Wisconsin, Madison, WI, USA

    Richard W. Hartel

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Hartel, R.W., Firoozmand, H. (2019). Emulsifiers in Confectionery. In: Hasenhuettl, G., Hartel, R. (eds) Food Emulsifiers and Their Applications. Springer, Cham. https://doi.org/10.1007/978-3-030-29187-7_11

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