In chocolates and filling masses lecithin is used up to 0.5 %. Nearly all of it is made from soy. The cultivation of genetic modified soy is decreasing although a bigger part of the general public takes a critical stance towards GMOs. Lecithins are important for improvement of flow properties of chocolates and the reduction of further needed cocoa butter. Lecithins of other oil seed sources beside soy are not being used, because they are yet not available in a sufficient and economical amount. In addition to that the sensorial properties are sometimes unsatisfactory for chocolate production. The oxidative and enzymatic stability of the different lecithins and the effects on physical and sensorial properties of chocolates are yet completely unknown. The influence of emulsifier on fat bloom is often discussed in literature. In the IVLV project “Stabilities of pralines” no significant difference of soy lecithin, ammonium phosphatide, and PGPR could be found. However these different emulsifiers where only used in the fillings. Different lecithins in chocolate may have different characteristics.
The suitability of different lecithins from not genetically modified plants for the production of chocolates will be investigated. Therefore the lecithins may affect physical properties (rheology, crystallization, solid fat content, fat bloom) as well as sensorial properties (melting and flavor). The goal is to find lecithins that show similar behavior like soy lecithin.