Sol Lecithinated Cocoa Powders BEVERAGES

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Sol Lecithinated Cocoa Powders

An Answer to‘Solubility’ Problems of Cocoa PowderOne of the challenges with which a user of cocoapowder might be confronted is slow ‘solubility’.The manufactures of instant products especiallyare often confronted with this phenomenon. Infact, the problem refers not only to solubility,but also to the whole complex of wettability anddispersability of cocoa powder.

By its nature cocoa powder is not inclined todisperse, but rather to float on the surface of afluid. This is primarily the result of the cocoabutter contained in the powder, which repelswater and prevents wetting of the particles.ADM Cocoa has found a solution to this prob-lem through the development of its ‘Sol pow-ders’. These are cocoa powders where particlesare coated with soya lecithin to ensure wettabili-ty and thus easy dispersion.

This brochure provides information onADM’s range of lecithinated cocoa powders andthe benefits they can offer to the cocoa powderuser.

Wettability,DispersabilityWhen cocoa is added to cold water or cold milkthe powder tends to float on the surface becauseits wettability is poor. When one tries to dis-perse the cocoa powder in the liquid by stirring,the still insufficiently wetted powder particleswill not completely disintegrate, but insteadwill remain partly in and on the liquid as smalllumps. This means that especially at normalambient temperatures, the consumer can beconfronted with problems of dispersion, there-fore making the product unacceptable.

Wettability and dispersability in cold liquidscan be significantly improved by coating thecocoa powder with lecithin. As an emulsifyingagent lecithin is a mixture of phosphatides,which are surface active. The so-called lipophylic(fat-attracting) part of the molecule attaches tothe cocoa butter present in the cocoa powder and the so–called hydrophilic (water-attracting)part attracts the water in the solution. As a result,the powder particles are more easily wetted andthus dispersed.

For the manufacture of dry instant cocoamixes various techniques can be used to makethe cocoa and other ingredients, including sugarand milk powder, agglomerate. During theprocess of agglomeration, the cocoa powdercovers the already integrated particles becausecocoa powder particles are much smaller thansugar or milk powder particles. Therefore, toensure good wettability of the final product, thelecithin must be well dispersed in the fat (cocoabutter) of the cocoa powder. As a result of ADMCocoa’s processing method used to produce Solpowders, a good dispersion of the lecithin intothe fat of the cocoa powder is guaranteed. It istherefore recommendable to use Sol powders asan alternative to the addition of lecithin duringthe production of dry instant mixes since inmost cases a better wettability and dispersabili-ty is obtained.

Sol Lecithinated Cocoa Powders2

Wettability of Lecithinated Cocoa PowderThe following method can be used for a roughestimate of the wettability of lecithinated cocoapowder:

Pour 100 ml of demineralized water at 20ºCinto a 150 ml beaker. Then 0.75 g of Sol powderis weighed out on a 1 mm sieve and is brushedthrough the sieve onto the water surface. A stop-watch is used to record the time it takes until thelast powder particles submerge. For a properlylecithinated cocoa powder this time should notbe more than 21/2 minutes.

Range of ApplicationsInstant cocoas are products in which Sol powdersare often used for the preparation of cocoa orchocolate drinks. A distinction is made betweentwo groups of dry instant mixes as follows:

2-component mixes consist of sugar andcocoa powder as the main components for thepreparation of a cocoa drink with hot or cold (orhot) milk.

3-component mixes contain sugar, cocoapowder and milk powder as the main compo-nents for the preparation of a cocoa drink withcold (or hot) water.

Types of Sol PowdersSol powders from ADM Cocoa are producedfrom cocoa powders, which have been alkalizedto various degrees. To respond to specialrequirements, the quantity of lecithin added canbe adapted or alternative emulsifying agentscan be used. The following are brief productdescriptions and standard specifications of 2 Solpowder types.

D-11-Asol / D-11-Ssolsol powders. cocoa powders, dutch process, 10-12% fat, with lecithin.

Colour up to standardFlavour up to standardFat content (%) 10.0-12.0 extraction with petroleum ether.

Fat content of lecithin excluded.Lecithin content (%) approx. 5 soya lecithin (E322)pH 7.0-7.4Fineness (%) 99 min. wet, through 200 mesh sieve (0.075 mm)Moisture content (%) 5.0 max.Standard plate count 5,000 max. median 300Molds per g 50 max. median 5Yeasts per g 50 max. median 5Enterobacteriaceae in 1 g negativeE. coli in 1 g negativeSalmonellae negative sampled according to U.S. Food & Drug

Administration: Bacteriological Analytical Manual for Foods, Food Category I

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D-11-AsolSol powder based on cocoa powder type D-11-Ato which approximately 5% soya lecithin hasbeen added. D-11-A is a lightly alkalized cocoapowder with 10-12% cocoa butter and a mild,full flavour. It is light reddish brown in colourand has an almost neutral pH of 7.0-7.4.

D-11-SsolSol powder based on cocoa powder type D-11-Sto which approximately 5% soya lecithin hasbeen added. D-11-S is an alkalized cocoa pow-der with a strong cocoa flavour. It is darkbrownish red in colour and has a cocoa buttercontent of 10-12%.

By adding citric acid, the pH value of D-11-Ssol is reduced to 7.0-7.4.This is done specif-ically to enable a processor to add vitamins to adry mix without running the risk that the vita-mins will be degraded. The characteristic flavourand colour of D-11-S are retained.

Recommendedwarehousestorage of cocoa powder on pallets.

These specifications apply to an average sample covering the goods when they leave the production plant.

Sol Lecithinated Cocoa Powders

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Shelf LifeIf lecithinated cocoa powder is stored correctlyand under proper conditions, it can be kept forat least two years.

The presence of lecithin makes a Sol powdermore sensitive to high temperatures and tem-perature changes. Pressure exerted, for instance,by bags that are stacked high, may also causeSol powders to become lumpy, however suchlumps easily disintegrate when the bags areemptied. Sol powders should thus be storedunder the following optimal conditions:• In an area with low relative humidity if pos-

sible under 50%;• At a storage temperature below 20ºC, if pos-

sible between 15ºand 18º. Fluctuations intemperature should be avoided;

• In clean storage areas, free from insects,rodents, birds and other pollutants;

• No exposure to direct sunlight;• In the absence of strong smelling products

such as coffee, tea, tobacco and spices. Paintsand cleaning substances are other examplesof products with detrimental odours;

• The bags stacked at a distance from wallsand floor sufficient to avoid local tempera-ture variations and pest infestation.

Naturally, the transportation of cocoa pow-ders is also critical to the quality of deliveredmaterials. All trucks and containers are carefullyinspected by ADM prior to loading for cleanli-ness, sharp protrusions and foreign odours.

Technical Service and ApplicationFormed in 1997, ADM Cocoa has integrated andimplemented the technologies and expertisefrom fifteen cocoa and industrial chocolate oper-ations in eight countries. Part of the world lead-ing Archer Daniels Midland Company, ADMCocoa benefits fully from the acknowledgedoperational and organisational excellence of itsparent company.

ADM Cocoa’s global expertise in combina-tion with manufacturing and marketing know-how is founded on more than 100 year’s experi-ence. The heritage of the DE ZAAN® brand isalive and strong at ADM Cocoa.

The Product Support & Development Depart-ment, staffed by food technologists and cocoaspecialists, is naturally at the service of our cus-tomers. Challenges in manufacturing, in newproduct development, in product applicationsand national and international food regulationsare handled regularly. If you are not already oneof the many thousands around the world enjoy-ing these benefits, then we invite you to startworking with us today.

www.admworld.com +31 (0)75 64 64 646 admcocoa-koog@admworld.com

For customers around the world, ADM draws on itsresources – its people, products, and market perspective –to help them meet today’s consumer demands andenvision tomorrow’s needs. RESOURCEFUL BY NATURETM

ADM COCOA B.V.Koog aan de Zaan, the NetherlandsTel: +31 (0) 75 64 64 646Fax: +31 (0)75 64 64 544admcocoa-koog@admworld.com

ADM COCOAMilwaukee, USATel: +1 414 358 5700Fax: +1 414 358 5838

ADM COCOA HULL LTD.Hull, United KingdomTel: +44 (0)1482 38 61 00Fax: +44 (0)1482 38 61 74

ADM COCOA B.V.Hamburg, GermanyTel: +49 (0)40 76693 162Fax: +49 (0)40 76693 163

ADM COCOA S.A.Bougival, FranceTel: +33 (0)1 39 69 97 21Fax: +33 (0)1 39 18 37 25

ADM COCOA POLSKA SP.ZO.OSzamotuly, PolandTel: +48 (0)61 29 29 460Fax: +48 (0)61 29 29 464

ADM COCOA PTE. LTD.SingaporeTel: +65 (0)6264 2611Fax: +65 (0)6265 6126

JOANES INDUDTRIAL S.A.Produtos Químicos e VegetaisIlhéus – Bahia, BrazilTel : +55 (0)73 234 2003Fax: +55 (0)73 234 2061

FO CO 61/10/05

The information contained herein is correct as of the date of this document to the best of our knowledge. Any recommendations or suggestions are made without guarantee or representation as toresults and are subject to change without notice. We suggest you evaluate any recommendations and suggestions independently. WE DISCLAIM ANY AND ALL WARRANTIES, WHETHEREXPRESS OR IMPLIED, AND SPECIFICALLY DISCLAIM THE IMPLIED WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE AND NON-INFRINGEMENT.Our responsibility for claims arising from any claim for breach of warranty, negligence or otherwise shall not include consequential, special or incidental damages, and is limited to the purchase price ofmaterial purchased from us. None of the statements made here shall be construed as a grant, either express or implied, of any license under any patent held by ADM or other parties. Customers areresponsible for obtaining any licenses or other rights that may be necessary to make, use or sell products containing ADM ingredients.