Chemistry · Food Science & Emulsifiers
A chocolate manufacturer experiences separation of the fat phase and a grainy texture in the final product during storage. Laboratory investigation reveals the absence of phospholipid-based emulsifying agents. Which corrective additive should be incorporated to restore proper texture and phase stability?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1Sodium benzoate
- 2Tartrazine
- 3Lecithin✓
- 4Calcium propionate
Correct answer
Lecithin
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