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Post by chocoloco on Jun 16, 2006 10:14:39 GMT -5
hi: I am trying to make chocolate. but i dont know what kind of preservative can i use in order to ensure the shelf life of our product? by the way,normally. how long is the duration for chocolate? thanks
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Post by Alan on Jun 16, 2006 11:00:02 GMT -5
hi: I am trying to make chocolate. but i dont know what kind of preservative can i use in order to ensure the shelf life of our product? by the way,normally. how long is the duration for chocolate? thanks Are you making chocolate bars or filled truffles?
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Post by sugaralchemy on Jun 17, 2006 14:50:51 GMT -5
Chocolate normally has a very long shelf life. I've never seen a traditional chocolate that contains any added preservatives. Chocolate contains very little water (none added, trace amounts are naturally present however) and lots of sugar and cocoa butter. The water activity ( en.wikipedia.org/wiki/Water_activity ) in chocolate is incredibly low, which means there is not a lot of potential for microorganisms to grow. The bottom line is that if you are making a traditional solid chocolate (not a truffle or anything) the shelf life should not be an issue.
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Post by chocoloco on Jul 22, 2006 13:20:33 GMT -5
ok.. thanks..
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Post by nilimamehta on Nov 7, 2006 10:17:36 GMT -5
what is stabilizer ?Is it some type of chemichal?how far it is safe to use it in making Home made chocolates?
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Post by sugaralchemy on Nov 7, 2006 23:13:55 GMT -5
"Stabilizer" is a vague term. In the context of chocolate, I suspect it's an emulsifier. In the US, that would be Lecithin or PGPR. In Europe, YN and CITREM are also approved. I believe all are quite safe.
In India, who knows what is approved!
I can't think of anything except an emulsifier that would be considered a chocolate stabilizer, but I may be thinking too narrowly.
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