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Article: Formulating Dry Mixes for Instant Success.(Brief Article)
- Article from:
- Food Trade Review
- Article date:
- July 1, 2000
CopyrightCOPYRIGHT 2000 Food Trade Press Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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ADM Cocoa of Postbus 2,1540 AA Koog aan de Zaan, Netherlands, tel:+31 75 646 4506, fax:+31 75 646 4321, have developed a range of cocoa powders that have good wetting, dispersion and suspension properties through coating of the particles with lecithin.
Called Sol Lecithinated Cocoa Powders, these are produced from cocoa powders which have been alkalized to various degrees and made easily dispersible and soluble through lecithinization to meet the specific requirements of manufacturers.
Cocoa powder, a naturally hydrophobic ingredient, is a key component for many dry mix bakery products, drinks and desserts. However, the natural presence of cocoa butter ...