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	<title>Ferré &#38; Consulting Blog (English Version) &#187; lecithin</title>
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	<description>Bakery, Pastry ,Ice Creams and Mill Services related news</description>
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		<title>Sunflower lecithin</title>
		<link>http://enblog.ferreconsulting.com/2011/10/01/sunflower-lecithin/</link>
		<comments>http://enblog.ferreconsulting.com/2011/10/01/sunflower-lecithin/#comments</comments>
		<pubDate>Sat, 01 Oct 2011 10:30:46 +0000</pubDate>
		<dc:creator>Ferre Consulting Group</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[lecithin]]></category>
		<category><![CDATA[soy lecithin]]></category>
		<category><![CDATA[sunflower lecithin]]></category>

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		<description><![CDATA[Lecithin is indispensable in the making of chocolate. A natural emulsifier, with just short conching it gives a homogeneous, low viscosity chocolate mass that is relatively easy to work and melts gently. Lecithin reduces fat blooming, increasing the product’s shelf life. It also offers cost benefits, since with lecithin up to eight percent less cocoa butter is needed. Sternchemie, an international supplier of lecithins, has now once again shown in trials that sunflower lecithin is a viable alternative to IP soy lecithin for chocolate manufacture. ]]></description>
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		<title>Emulsifiers meet multiple demands</title>
		<link>http://enblog.ferreconsulting.com/2010/02/19/emulsifiers-meet-multiple-demands/</link>
		<comments>http://enblog.ferreconsulting.com/2010/02/19/emulsifiers-meet-multiple-demands/#comments</comments>
		<pubDate>Fri, 19 Feb 2010 18:28:04 +0000</pubDate>
		<dc:creator>Ferre Consulting Group</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Emulsifiers]]></category>
		<category><![CDATA[enzymes]]></category>
		<category><![CDATA[lecithin]]></category>

		<guid isPermaLink="false">http://enblog.ferreconsulting.com/?p=166</guid>
		<description><![CDATA[Natural emulsifiers are taking a larger share of the market, reports Sarah Houlton, with lecithin cornering the lion’s share. But there are even wider alternatives available to manufacturers sourcing emulsifiers for their products. Many different food types, from bread to chocolate to beverages, rely on emulsifiers for their texture and stability. According to Arthi V [...]]]></description>
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