When we buy chocolate, we will see Lecithin or soy lecithin on the ingredient list. Why do we add lecithin to chocolate and what does it do?
Why use soy lecithin in chocolate?
Soy Lecithin can accelerate the dispersing speed of cocoa powder, powdered sugar, and other components in cocoa butter. Reduce the surface tension of the lipophilic surface of cocoa powder, cocoa butter. It also can make them completely dispersed and evenly distributed in chocolate.
Each serving of 60-65% pure commercial soy lecithin can replace the role of about 9-10 parts of cocoa butter to reduce viscosity and cost. It is a popular ingredient in chocolate and the dosage is 0.3 to 0.5%.
Soy Lecithin (Phospholipids) is added quickly during the final stages of chocolate production.