Cacau em Pó Lecitinado

O Cacau em Pó Lecitinado It is a cocoa powder with added soy lecithin, developed to offer better dispersibility in liquids compared to traditional cocoa powder.

The presence of soy lecithin facilitates the incorporation of cocoa into liquids, such as milk, and promotes a homogeneous mixture between aqueous and fatty components. It has no added sugars and is especially suitable for instant chocolate drinks and other food applications.

Benefits

• Improves dispersibility in liquids.
• It facilitates incorporation into milk and other liquid formulations.
• It promotes the mixing of aqueous and fatty components.
• It contributes to greater homogeneity of the formulations.
• It helps with creaminess.
• It contributes to the stability of food.
• It facilitates processing and application.
• No added sugars.

Features

• Cocoa powder with added soy lecithin
• Powder presentation
• Better dispersibility in liquid medium.
• Greater ease of incorporation into formulations.
• Soy lecithin with emulsifying function
• No added sugars
• Darker color
• Mild flavor
• Suitable for instant chocolate drinks.

Where to apply

• Instant chocolate drinks
• Chocolate milk
• Liqueurs
• Creams
• Brigadeiros
• Stuffed cookies
• Ice creams
• Cocoa-based food products

Technical information

• Identification: Cocoa powder with added soy lecithin
• Synonyms and search terms: Cacau em Pó Lecitinado; Lecithinated Cocoa; Cacau em Pó Lecitinado
• Physical form / appearance: Dust
• Dispersibility: Better dispersibility in liquid medium.
• Emulsifier: Soy lecithin
• Added sugars: No added sugars.

Functions and applications

Main function: To improve the dispersibility of cocoa in a liquid medium.

Complementary functions: To promote emulsification and homogeneous mixing between aqueous and fatty components, contributing to the creaminess and stability of the formulation.

Applications: Instant chocolate drinks, chocolate milk, liqueurs, creams, brigadeiros (Brazilian chocolate fudge balls), filled cookies, ice cream, and other cocoa-based food products.

Frequently Asked Questions

In which formulations can Cacau em Pó Lecitinado be used?

It can be used in instant chocolate drinks, chocolate milk, liqueurs, creams, brigadeiros (Brazilian chocolate fudge balls), filled cookies, ice cream, and other cocoa-based foods.

How does lecithinized cocoa powder behave in liquid environments?

The addition of soy lecithin improves its dispersibility, making it easier to incorporate cocoa into liquids such as milk.

What is the function of soy lecithin in Cacau em Pó Lecitinado?

Soy lecithin acts as an emulsifier, promoting a homogeneous mixture between aqueous and fatty components and facilitating the dispersion of cocoa.