Chocolate

Sucrose oligo esters (SOE) are applied in chocolate as replacement of commonly used lecithine.

The reducing effect of Sucrose oligo esters on the viscosity of the chocolate mass is similar to that of lecithin.

Depending upon the type of Sucrose oligo esters (Sisterna SP01 or SP10), the yield stress can either be slightly lower or higher. Addition of these oligo esters to the chocolate mass results in a final product with an excellent structure, good stability and not susceptible to fat or sugar bloom.

Please note the legislative situation of SOE.

Functionality/Benefit	Sisterna's advice
Similar reduction of viscosity and yield stress as lecithin. Excellent structure Reduced fat or sugar bloom	0.25-0.5% Sucrose oligo esters For more details obtain: Recipe: C.07 Chocolate (milk, plain, couverture). Technical Note: Chocolate Brochure: Sucrose Esters in Confectionery