Why is an emulsifier used in the preparation of chocolate based drug formulations?
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An emulsifier is used in the preparation of chocolate-based drug formulations to stabilize fat and water, preventing issues like blooming. Emulsifiers like lecithin play a crucial role in ensuring the stability of the formulation. In the context of chocolate-nut fillings, emulsifiers help in forming stable emulsions and porous structures, enhancing the overall quality of the product. Additionally, the use of emulsifiers like monodiacylglycerol (MDAG) derived from palm oil can improve the quality of chocolate by preventing blooming and affecting various characteristics such as fat content, melting point, and viscosity. Overall, emulsifiers are essential in chocolate formulations to maintain stability, improve texture, and enhance the overall quality of the medicated chocolate product.
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| Papers (5) | Insight |
|---|---|
| An emulsifier is used in chocolate-based drug formulations to ensure proper mixing of the drug with the chocolate base, enhancing stability, texture, and overall quality of the medicated chocolate. | |
| An emulsifier like lecithin and Tween-80 is used to prepare chocolate-based drug formulations to create a nano-emulsion of Dextromethorphan, enhancing drug dispersion and taste-masking properties. | |
| Emulsifiers like palm-based mono-diacylglyceride stabilize fat and water in chocolate, preventing blooming. They enhance texture, taste, and appearance without causing significant changes in key parameters. | |
4 Citations | An emulsifier like lecithin is used in chocolate-based drug formulations to stabilize the mixture of cocoa powder, coco butter, and pharmaceutical ingredients, ensuring uniform drug distribution and palatability for pediatric consumption. |
| An emulsifier is used in chocolate-based drug formulations to stabilize the emulsion and create a porous structure, enhancing the overall stability and texture of the product. |
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Why is soy lecithin used in chocolate dosage forms?5 answersSoy lecithin is utilized in chocolate dosage forms for various reasons. Firstly, modified soy lecithins can act as crystallization agents, anti-bloom agents, and rheological improvers in chocolate processing, enhancing fat crystallization rates and modifying melting properties. Additionally, microcapsules coated with soy lecithin can provide short-term controlled release properties for specific ingredients in chocolate formulations. Substituting soybean with sunflower lecithin in chocolate production can lead to minimal differences in rheological parameters, making it a viable alternative due to the scarcity of non-genetically modified soybeans. Moreover, in chocolate beverage powder production, soy lecithin is used to enhance wettability, with liquid lecithin being more effective in improving this aspect compared to lecithin powder. Overall, soy lecithin's multifunctional properties make it a valuable ingredient in various chocolate formulations.
Why is corn syrup used in the preparation of chocolate based drug formulations?5 answersCorn syrup, particularly high fructose corn syrup (HFCS-55), is utilized in chocolate-based drug formulations due to its advantages over traditional sweeteners like sucrose. HFCS-55 offers economic benefits and convenient application. It is mellow, normal, and natural in taste, making it suitable for creating palatable medicated chocolates for pediatric consumption. Additionally, a production process for syrup special for chocolate, using corn starch, results in a high-quality syrup with glucose, maltose, and maltotriose components, meeting market demands and enhancing economic benefits. The incorporation of corn syrup enhances the sensory properties of the final product, making it an attractive option for chocolate syrup formulations.
How is cacao used in cosmetics, fine drinks, juices, and ice cream?3 answersCacao is used in various ways in cosmetics, fine drinks, juices, and ice cream. In cosmetics, cocoa butter derived from cocoa seeds is used for its moisturizing, soothing, regenerating, and anti-aging properties. It contains essential fatty acids and phytosterols that can restore skin elasticity and treat dermal disorders like dermatitis and eczema. In fine drinks, cocoa is used to prepare cocoa-based beverages with rich taste and high nutritional content. The process involves grinding cocoa beans or nibs, subjecting the suspension to a heat treatment, separating the phases, and mixing cocoa powder with a water source to create the beverage. In juices, cacao can be used as a raw material for the production of juice pulp. In ice cream, cocoa powder or cocoa extracts containing polyphenols are used to enhance flavor and provide health benefits.
What is the influence of emulsifiers in the chocolate?5 answersEmulsifiers have a significant influence on the crystallization and polymorphic behavior of chocolate. Different emulsifiers, such as soy lecithin, polyglycerol polyricinoleate (PGPR), citric acid esters of mono- and diacylglycerols (CITREM), and ammonium phosphatides (AP), have been studied for their effects on cocoa butter solidification and polymorphic transitions. Emulsifiers can accelerate cocoa butter nucleation and growth, with PGPR showing the smallest enhancement. Lecithin and AP have minimal effects on the polymorphic transition from form IV to V, while PGPR and CITREM promote the formation of form V crystals. Emulsifiers also serve as crystal structure modifiers and can retard the polymorphic transition, slowing down the formation of undesired crystal forms. The presence of emulsifiers, such as citrem, can reduce the hardness and improve the rheological properties of reduced fat dark chocolate. Overall, emulsifiers play a crucial role in controlling the crystallization and rheology of chocolate.