SUNFLOWER VS SOY LECITHIN THE EFFECTS ON THE

SUNFLOWER VS SOY LECITHIN: THE EFFECTS ON THE VISCOSITY RATE OF CHOCOLATE ALLISON O'CONNOR SUMMIT HILL JUNIOR HIGH

ACKNOWLEDGMENTS • Palsgaard- Mrs. Mc. Namara and Mrs. Reilly • John Nanci • My Teachers • My Parents

QUESTIONS • Can sunflower lecithin be used as a non-Genetically Modified Organism ( “GMO”) cost effective alternative to GMO soy lecithin? • Does sunflower lecithin affect chocolate’s viscosity rate like soy lecithin?

PURPOSE AND HYPOTHESIS • Purpose- To determine whether sunflower lecithin affects chocolate’s viscosity rate. • Hypothesis- If 0. 5% sunflower lecithin is used in the chocolate batch, then that chocolate batch will have the lowest viscosity rate.

INTEREST IN PROJECT • I had a chemical reaction to the food I ate causing me to have to pay closer attention to food labels • Soy lecithin in many foods • Japan approved sunflower lecithin in food products in 2014 -Chocolate manufacturers can now ship products using sunflower lecithin to all countries • Palsgaard’s new AMP 4455 Sunflower Lecithin -AMP 4455 is just a name used by Palsgaard to categorize their lecithin product

RESEARCH • Americans consume about 4. 3 kg person of chocolate a year compared to the Swiss who consume about 9. 1 kg person yearly. • Demand for chocolate has been increasing. • In the last few years, prices of cocoa butter have almost doubled. • With chocolate consumption on the rise and manufacturing costs increasing, chocolate manufacturers look for ways to find quicker, cheaper, and easier ways to manufacture chocolate. • Chocolate production starts in warm climates such as Africa and South America where cacao trees are grown and produce cacao beans. • These beans are cut off the trees, fermented, cleaned and dried. • The beans are then roasted, winnowed, and conched with sugar, cocoa butter and soy lecithin to make chocolate.

LECITHIN USED AS A FOOD ADDITIVE • Usually acts as an emulsifier: keeps water and oil together (who generally don’t mix together) -ex. Salad Dressing • However, in chocolate there is no water. Soy lecithin acts more like a lubricant and coats the cocoa nib particles and sugar particles so that they are able to flow through the cocoa butter easier. *Lecithin is used as a replacement for chocolate ingredients such as cocoa butter*

SOY LECITHIN • By-product of soy beans • U. S. chocolate manufacturers use soy lecithin the most in chocolate because the U. S. is a major producer of soy beans. • The triglyceride molecule has 1 glycerol, 3 fatty acids which dissolve in water which makes it oil soluble • Soy lecithin is related to the triglyceride molecule but is a phospholipid, so instead of the 3 rd fatty acid like the triglyceride has, lecithin has a phosphate group Phospho=Phosphate (water) Lipid=Fat (oil) • The other 2 tails are oil soluble making the soy lecithin molecule both oil & water soluble. • The soy lecithin molecule sits at the border of water so the phosphate part of the molecule is soaking in water while the tails are touching the oil.

RECENT ORGANIC MOVEMENT • Now more and more people are buying organic non-GMO food • In 1997 the organic food industry was worth $3. 6 billion • In 2008 the organic food industry was worth $21. 1 billion • Also, in 1990 3% of adults bought organic food regularly • In 2014 45% of adults bought organic food regularly • Now 69% of adults bought organic food regularly

SUNFLOWER LECITHIN • European chocolate manufacturers mainly use sunflower lecithin because Europe produces a lot of sunflower. • Only type of lecithin obtained raw and chemical free • Sunflower lecithin has the same chemical make-up as soy lecithin except sunflower lecithin has more phosphatidylcholine and fatty acids such as phosphatidylinositol and phosphatidylethanolamine • The chemical make-up of soy and sunflower lecithin are relatively the same, however the two added fatty acids in sunflower lecithin coat the chocolate particles more than the soy lecithin • Sunflower lecithin is organic and is not made with genetically modified organisms

VISCOSITY IN CHOCOLATE • What is viscosity? -Viscosity informally is the quantity that describes a fluids resistance to flowing. -In terms to chocolate: How thick the chocolate is in a liquid state • How is it measured? -Viscosity is based on the flowing rate of water, with water being a level 1 and each number above is how many times the thickness of water that item is in its’ melted state.

IMPORTANCE OF VISCOSITY • The thickness of your chocolate in a melted state directly relates to how the chocolate hardens. Choosing the viscosity of chocolate for your application is vital if you want your finished creation to turnout properly. • Low viscosity (thinner chocolate) is ideal for dipping applications when you want a thin coating. In addition, the same net weight of chocolate goes further than a higher viscosity chocolate when dipping because less will be on each finished item. • High viscosity (thicker chocolate) is ideal for molding applications.

VARIABLES • Independent variable: The amount of lecithin used in each batch of chocolate. • Dependent variable: The viscosity rate of the chocolate batches depending on the amount of lecithin used in each batch. • Constants: Temperature the chocolate is made at, amount of cocoa butter used, amount of Baker’s sugar used, amount of cocoa nibs used, time each batch is conched in the Melanger, Melanger used, Escali scale used to measure ingredients • Control: Batch 1 with no lecithin

MATERIALS IN CHOCOLATE • Cocoa nibs • Cocoa butter • Baker’s sugar • Soy Lecithin (Batches 7 -11) • AMP 4455 Sunflower Lecithin (Batches 2 -6)

MATERIALS IN EXPERIMENT • Escali Scale • Candy Thermometer • Melanger • Spoons, Spatulas, and 3 Glass Bowls • Ice Pack • Viscometer Cup and Paper Plate • Pot • Stove

PROCEDURE 1. Measure 300 grams of cocoa nibs into a glass bowl on an Escali scale. 2. Place 300 grams of chocolate nibs in the Melanger and let the Melanger run for 44 minutes. 3. Measure 150 grams of baker’s sugar and 50 grams of cocoa butter by using an Escali scale. 4. After the Melanger has run forty-four minutes place the baker’s sugar into the Melanger, but make sure to not turn the Melanger off. 5. Liquefy the 50 grams of cocoa butter by heating in the microwave for 2 minutes and then pouring it into the Melanger right after. 6. Let the Melanger run for five more hours. 7. Towards the end of the five hours pour water into a pot and put the pot on top of the stove so the water is heated to a boil. Next, the chocolate must be tempered. 8. To temper the chocolate pour the chocolate out of the Melanger and into a glass bowl. 9. Set the glass bowl of chocolate on top of the pot above the stove.

PROCEDURE 10. Throughout the whole tempering process the chocolate must continually be stirred. 11. Keep the bowl above the pot until the chocolate temperature reaches 46 degrees Celsius (115 degrees Fahrenheit). 12. Once the chocolate reaches 46 degrees Celsius (115 degrees Fahrenheit), place the bowl on a hot pad and continue stirring the chocolate. 13. Keep stirring and as the temperature gradually goes down, place the bowl of chocolate on an ice pack, but make sure no moisture comes into contact with the chocolate. 14. Once the chocolate reaches 29 degrees Celsius (84 degrees Fahrenheit), put the bowl back on the stove until the temperature is brought back up to 33 degrees Celsius (91 degrees Fahrenheit), now the viscosity of each batch must be tested. 15. To test Viscosity, cut a paper plate into a smaller circle and fill the cone-shaped cup with 237 ml of chocolate. 16. Slide the end of the cup onto the paper plate to make sure that the chocolate does not come out.

PROCEDURE 18. When all of the chocolate is poured back into the bowl stop the stopwatch, and record the amount of seconds it took for the chocolate to drain out of the viscometer cup. 19. Repeat steps 16 -18 four more times. 20. After recording the amount of seconds it took for the chocolate to flow out of the viscometer cup take the average of seconds for each batch. 21. Before computing the viscosity rate of each batch of chocolate, test the viscosity rate of water by completing steps 15 -20 just with water. 22. Use the viscosity formula which is the flow rate of the liquid divided by the flow rate of water, or in other words, the average amount of seconds it took for each batch divided by the number of seconds it took for water to drain out of the viscometer cup. Once the viscosity of Batch 1 has been tested repeat steps 1 - 19 five more times but add 0. 3% sunflower lecithin (1. 5 grams) in batch 2, 0. 5 % sunflower lecithin (2. 5 grams) in Batch 3, 0. 7 % sunflower lecithin (3. 5 grams) in Batch 4, 1 % sunflower lecithin (5 grams) in Batch 5, 2 % sunflower lecithin (10 grams) in Batch 6, 0. 3% soy lecithin (1. 5 grams) in batch seven, 0. 5% soy lecithin (2. 5 grams) in batch eight, 0. 7% soy lecithin (3. 5 grams) in batch nine, 1% soy lecithin (5 grams) in batch ten, and 2% soy lecithin (10 grams) in batch eleven.

LECITHIN CONCENTRATIONS • Batch 1 - no lecithin (control) • Batch 2 - 0. 3% sunflower lecithin • Batch 3 - 0. 5% sunflower lecithin • Batch 4 - 0. 7% sunflower lecithin • Batch 5 - 1% sunflower lecithin • Batch 6 - 2% sunflower lecithin • Batch 7 - 0. 3% soy lecithin • Batch 8 - 0. 5% soy lecithin • Batch 9 - 0. 7% soy lecithin • Batch 10 - 1% soy lecithin • Batch 11 - 2% soy lecithin

STANDARD DEVIATION & RATE OF ERROR • The Standard Deviation for Batches 1 -11 ranged from ± 0. 1308 to ± 0. 5256. • Possibility of Error: – May have been human error with timer when testing flowing seconds. – Timer was used (stop watch) but it may have been stopped a couple hundredths too early or too late.

DATA TABLES Batch Number Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average Water 4 4 4 45. 99 46. 15 45. 99 46. 12 41. 00 40. 81 40. 31 40. 04 40. 67 40. 57 37. 33 36. 75 36. 53 36. 63 36. 54 36. 76 32. 62 32. 76 31. 54 32. 02 32. 67 32. 32 43. 63 43. 12 44. 27 44. 25 43. 83 43. 82 52. 41 52. 15 51. 52 52. 10 52. 05 Control-Batch 1 46. 29 (0%) Batch 2 (0. 3% Sunflower) Batch 3 (0. 5% Sunflower) Batch 4 (0. 7% Sunflower) Batch 5 (1% Sunflower) Batch 6 (2%

DATE TABLES • Flowing Time For Soy Lecithin In Seconds: Batch 7 52. 2 51. 87 52. 69 52. 64 52. 96 52. 47 47. 95 47. 70 47. 80 48. 20 48. 01 47. 93 54. 89 54. 54 53. 74 54. 54 54. 82 54. 51 64. 96 64. 52 64. 34 63. 97 64. 56 64. 47 81. 54 81. 29 81. 17 81. 56 81. 91 81. 94 (0. 3% Soy) Batch 8 (0. 5% Soy) Batch 9 (0. 7% Soy) Batch 10 (1% Soy) Batch 11 (2% Soy)

DATA TABLES • Viscosity Rate of Sunflower Lecithin Batch Number Viscosity Scale Water 1 Control-Batch 1 (0%) 11. 56 Batch 2 10. 14 (0. 3% Sunflower) Batch 3 9. 19 (0. 5% Sunflower) Batch 4 8. 08 (0. 7% Sunflower) Batch 5 (1% Sunflower) 10. 96 Batch 6 13. 01 (2% Sunflower)

DATA TABLES • Viscosity Rate of Soy Lecithin Batch 7 13. 12 (0. 3% Soy) Batch 8 11. 98 (0. 5% Soy) Batch 9 13. 63 (0. 7% Soy) Batch 10 16. 12 (1% Soy) Batch 11 (2% Soy) 20. 49

GRAPHS AMP 4455 Sunflower Lecithin Flow Time In Seconds Soy Lecithin Flow Time In Seconds 90 80 70 70 Flow Time In Seconds 60 50 40 30 30 20 20 10 10 0 0 Water Control- Batch 1 Batch 2 (0. 3%) Batch 3 (0. 5%) Batch 4 (0. 7%) Batch 5 (1%) (0%) Batch Number Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Average Batch 6 (2%) Water Control. Batch 1 (0%) Trial 1 Batch 7 (0. 3%) Trial 2 Batch 8 (0. 5%) Batch Number Trial 3 Trial 4 Batch 9 (0. 7%) Trial 5 Batch 10 (1%)Batch 11 (2%) Average

GRAPHS Viscosity Rate Comparison Sunflower vs. Soy Lecithin [VALUE] Water Viscosity Rate [VALUE] [VALUE] Batch 1 (0%) [VALUE] Batch 2 (0. 3% Sunflower) [VALUE] Batch 7 (0. 3% Soy) [VALUE] Batch 3 (0. 5% Sunflower) Batch 8 (0. 5% Soy) Batch 4 (0. 7% Sunflower) Batch Number y) % (2 11 Ba tc h Su nf lo w So er ) y) Ba tc h 6 (2 % 10 Ba tc h Su (1 % nf lo w So er ) y) So 5 h tc Ba Ba tc h 9 (1 % (0 Su . 7 % nf lo w er ) y) So 7% 4 (0. 8 Ba tc h 5% (0. 3 (0 Su . 5 % nf lo w %. 3 (0 7 Ba tc h er ) y) So er ) lo w Ba tc h 2 (0. 3% Su nf tc h 1 (0 % ) Batch 9 (0. 7% Soy) Ba Ba tc h W at er [VALUE] Batch 5 (1% Sunflower) Batch 10 (1% Soy) Batch 6 (2% Sunflower) Batch 11 (2% Soy)

WRITTEN RESULTS The viscosity rate of each batch of chocolate is: • Batch 1 (control)- 0%- had a viscosity rate of 11. 56. • Batch 2 (0. 3% sunflower lecithin)- had a viscosity rate of 10. 14. • Batch 3 (0. 5% sunflower lecithin)- had a viscosity rate of 9. 19. • Batch 4 (0. 7% sunflower lecithin)- had a viscosity rate of 8. 08. • Batch 5 (1% sunflower lecithin)- had a viscosity rate of 10. 96. • Batch 6 (2% sunflower lecithin)- had a viscosity rate of 13. 01. • Batch 7 (0. 3% soy lecithin)- had a viscosity rate of 13. 12. • Batch 8 (0. 5% soy lecithin)- had a viscosity rate of 11. 98. • Batch 9 (0. 7% soy lecithin)- had a viscosity rate of 13. 63. • Batch 10 (1% soy lecithin)- had a viscosity rate of 16. 12. • Batch 11 (2% soy lecithin)- had a viscosity rate of 20. 49.

WHY RESULTS HAPPENED • Lecithin coats the cocoa nibs and sugar particles so they flow through the cocoa butter easier Soy Lecithin: 0. 3% didn’t coat enough 0. 5% coated just enough 0. 7% started to 1% and 2% coated particles too much coat too much and they bridged together making thick chocolate • For the moat part the trend between sunflower and soy lecithin was the same with the big difference with Batch 4 Sunflower Lecithin: 0. 3%-0. 5% didn’t 0. 7% coated 1% and 2% coated the particles too much and coat enough just enough they bridged together making thick chocolate

NEW RESEARCH • I sent my project back to Palsgaard, the company I received my lecithin from and they were very pleased that my research also substantiated theirs. • Since the completion of my project I have contacted six chocolate companies and I received a response from four of the companies. • I received a response from -Long Grove Confectionary -Katherine Anne Confections -Andersons Candy Shop -Blommer Chocolate • All the companies were interested in my experiment

CONCLUSION • My hypothesis was disproven; Batch 3 0. 5% sunflower lecithin did not have the lowest viscosity rate. • Batch 3 with 0. 5% sunflower lecithin had a viscosity rate of 9. 19, however Batch 4 with 0. 7% sunflower lecithin had a viscosity rate of 8. 08 • Although the viscosity rates were close Batch 3 was the 2 nd lowest rate • Palsgaard, the company I received the sunflower lecithin from, states in their research that it is possible to use as little as 40% of the dosage required for any other lecithin when using their product • My data substantiates this. • At all dosage levels, 0. 3%, 0. 5%, 0. 7%, 1%, and 2%, sunflower lecithin outperformed soy lecithin. • 0. 3% sunflower lecithin decreased the viscosity rate by 23%. • At 0. 5% sunflower lecithin decreased the viscosity rate by 23%. • At 0. 7% sunflower lecithin decreased the viscosity rate by 40%. • At 1% sunflower lecithin decreased the viscosity rate by 32%. • At 2% sunflower lecithin decreased the viscosity rate by 36%.

CONCLUSION CONTINUED • Sunflower lecithin can be used as a non-GMO lecithin substitute for soy lecithin in chocolate. • Lecithin is important in chocolate because it allows chocolate manufacturers to control the viscosity rate of their chocolate. • Also, sunflower lecithin is a cost effective alternative to soy lecithin. -Sunflower lecithin initially costs more than soy lecithin, but my project shows you can use less sunflower lecithin than soy lecithin. -Sunflower lecithin is used by chocolate manufacturers they will be able to use less lecithin per batch of chocolate which will allow for money to be saved.

FUTURE PLANS In the future this project can be expanded upon by: • Testing if no lecithin, soy lecithin, or AMP 4455 Sunflower Lecithin produces the least amount of blooming on chocolate and how long it takes for the blooming to appear. -Blooming is a whitish coating that appears on hardened chocolate • In order to do this the same recipe would be used, the same procedure would be followed, but instead of testing the viscosity rate of chocolate the chocolate would be left out for three weeks and the amount of blooming would be documented and measured. • Also, the project could be expanded upon by testing milk chocolate instead of dark chocolate. • The same recipe and procedure would be followed, but milk would be added into the chocolate ingredients. • After talking to Long Grove Confectionary, and learning that they use sunflower lecithin when making caramels, I could test how lecithin affects caramel