Hi, we are currently producing chocolate paste (using palm olein) and we are having issues with the oil-solid separation. From observation, it seems oil begins to separate from the mass after 10 days and gets worse overtime. Our formula contains 26.41% total free fat and 2.33% total protein. Lecithin is used at 0.4% of the formula. Does the % of protein have an effect on stabilizing the oil-solids emulsion?
Edited by korina0817, 24 January 2023 - 01:34 AM.