Question
Suppose you are making some chocolate cordials (chocolatecoated candies with soft fruit filling). Why might you want to add a little glycerol to the filling?
Step 1
Glycerol is a humectant, which means it helps retain moisture. Adding glycerol can help keep the filling soft and prevent it from drying out. Show more…
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The manufacture of chocolates containing a liquid center is an interesting application of enzyme engineering. The flavored liquid center consists largely of an aqueous solution of sugars rich in fructose to provide sweetness. The technical dilemma is the following: the chocolate coating must be prepared by pouring hot melted chocolate over a solid (or almost solid) core, yet the final product must have a liquid, fructose-rich center. Suggest a way to solve this problem. (Hint: Sucrose is much less soluble than a mixture of glucose and fructose.)
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