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Chocolate and cocoa-based products

Chocolate and cocoa products, such as compound chocolate, fillings and cocoa spreads, are typical applications where emulsifiers, both natural (lecithin) and synthetic, are commonly used. Thanks to our experience in both types of emulsifiers (natural and synthetic), Lasenor offers a global solution adapted to the customers’ needs and expectations.

Chocolate and compound chocolate

Lecithin is used as the universal emulsifier in chocolate and compound chocolate. The use of lecithin in a very small dosage allows the manufacturers to adjust viscosity, which would only be possible by adding much bigger quantities of fat (cocoa butter or vegetable fat). Therefore, lecithin is a cost-saver.


Lasenor offers a full set of botanical origins:

VEROLEC NON GMO®: Non-GM soya lecithins.

GIRALEC®: sunflower lecithins.

SEMILEC®: rapeseed lecithins.

VEROLEC®: GM soya lecithins.



Ammonium phosphatide is the synthetic alternative to the natural emulsifier, lecithin. There are some cases where a synthetic alternative like Lasenor’s Verolec YN® can be preferred to lecithin:


  1. Being a synthetic product, its availability is not linked to the season and climate conditions.

  2. The yield value remains constant when the dosage is higher than 0,3%, while it can increase if lecithin is used.

  3. Verolec YN® has a viscosity close to 500 mPa·s, lower than lecithin (12.000 mPa·s), which facilitates dosage and processing. Additionally, its viscosity is less sensitive to changes in temperature than lecithin’s.

  4. In the specific application of chocolate coatings for ice-creams, Verolec YN® makes the coating more resistant to the ice-cream’s moisture, that can migrate to the coating during the dipping process, increasing its viscosity.

  5. As Lasenor’s sunflower and rapeseed lecithins, Verolec YN® is a non-allergenic and non GMO product.



PGPR (Polyglycerol Polycicinoleate) is used in chocolate or compound chocolate to reduce the yield value. This is necessary when that chocolate or compound chocolate will be used in:

  1. moulded products (chocolates, Easter eggs,…): the chocolate must flow to fill the mold completely.
  2. coated products (cookies, ice-creams,…): a thin and homogeneous coating is required.


Lasenor manufactures different types of PGPR under the brand VEROL PR®.


The crystallizing agents promote the creation of the appropriate crystal structure, accelerating the fats’ crystallisation process. The use of crystallizing agents can provide different advantages:

  1. Improved resistance to fat Bloom.
  2. Glossier surface.
  3. Improved snap when using non-hydrogenated vegetable fats.
  4. Possible reduction of the time in the cooling tunnel and potential increase of productivity.

Lasenor offers 2 kinds of crystallizers:

VEROL CRS® family: includes E-471 for an optimized performance.

NORGRAS CRS® family: clean label.


Additionally, NEOVEROL 65® (Sorbitan Tristearate, E-492) can also be used to avoid fat Bloom.

Cocoa fillings and spreads

Lecithin is used as the universal emulsifier in cocoa-based products. The use of lecithin in a very small dosage allows the manufacturers to emulsify all the ingredients and adjust viscosity, which would only be possible by adding much bigger quantities of fat (cocoa butter or vegetable fat). Therefore, lecithin is a cost-saver.



Lasenor offers a full set of botanical origins:

VEROLEC NON GMO®: Non-GM soya lecithins.

GIRALEC®: sunflower lecithins.

SEMILEC®: rapeseed lecithins.

VEROLEC®: GM soya lecithins.

The cystallizing agents provide significant advantages to the fillings and spreads:

  1. Reduced risk of oil separation on the product’s surface, which reverts into a higher quality perception by the user.
  2. smoother and glossier surface.

  3. improved texture.

Lasenor offers 2 kinds of crystallizers:

VEROL CRS family: includes E-471 for an optimized performance.

NORGRAS CRS family: clean label.



PGPR (Polyglycerol Polycicinoleate) is used in cocoa-based spreads to reduce the yield value, improving spreadability.


Lasenor manufactures different types of PGPR under the brand VEROL PR®.


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