LeEtta McDowell

This experimental research will use chocolate ganache as an example of an emulsion in food processing to determine an optimal emulsification method removing the need for an emulsifying agent (soy lecithin). The thesis of this experiment is that a handheld emulsifier will produce the same texture and flavor of a ganache emulsion that has no emulsifying agent as one with. The handheld emulsifier will combine and break up the separable particles creating a smooth emulsion that does not separate. The lecithin batches should have the same texture and hold as the batches only a handheld emulsifier was used to combine the particles.