What's Up With Soy ?

Soy as an Allergen in Chocolate

Chocolate Facts


Soy lecithin is used in conventional chocolate to replace all or part of the cocoa butter added, by acting as an emulsifier. An emulsifier links the molecules of the various ingredients together. Soy added to chocolate changes the texture with regard to fluidity and brittleness. Cocoa butter is the most expensive ingredient used to make chocolate, whereas soy lecithin is less expensive, and less of it is needed. Adding soy lecithin makes conching (stirring) much easier, and reduces considerably the time needed for this operation. Less electricity is needed when soy lecithin is added to chocolate, and chocolate makers can use regular equipment as opposed to high performance equipment.



We have to assume that because of the fact that soy is one of the top eight allergens known in the world, and there are 20 percent of Americans that can not consume their products, we can only find that soy is so cheep as filler that it doesn't matter, the big companys all make out like bandits, what do you think!

So lets see, when have you last seen milk and eggs in an ingrediant list?

If you do away with the milk, the eggs, real cheese, coca butter, then what are you left with, anything real; no, and the taste is not what it once was either which makes little sense!

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