Comparitive Study of Soya lecithin and Finamul 1909

Objective: To compare the effectiveness of Emulsifier in Ingredients binding and reducing

viscosity of Compound Chocolate.
Sample Preparation: One sample of Premium Dark Compound CP16 is prepared without
adding Emulsifier.
Initial Properties
● Viscosity of Sample: 7500 cPs at 41ºC
Observations:

Soya Lecithin Dosage(%) 0 0.1 0.2 0.3 0.4

Viscosity(cPs @41ºC) 7500 6000 4500 3800 3300

Finamul 1909 Dosage(%)

0 0.1 0.2 0.3 0.4
Viscosity(cPs @41ºC) 7500 5200 3200 2500 2000
Results:

Standard Viscosity Range of Premium Dark Compound CP 16 is 3000-3500 cPs @41ºC

Adding of 0.2% Finamul achieve the desired range whereas addition of 0.4% Soya Lecithin gives
the desired range.

Finamul 1909 Vs Soya Lecithin

8000
0, 7500
7000
Viscosity(cPs@41ºC)

6000 0.1, 6000

5000 0.1, 5200
0.2, 4500
4000 0.3, 3800
0.4, 3300 Soya Lecithin
3000 0.2, 3200
0.3, 2500 Finamul 1909
2000 0.4, 2000
1000
0
0 0.05 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45
Emulsifier Dosage(%)