_____ is often used in confections because it can replace some of the cocoa butter in chocolate bars.

Question

Quizplus · Accepted Answer

Lecithin is often used as an emulsifier in confections and can replace some of the cocoa butter in chocolate bars. This helps to improve the texture and stability of the chocolate. Mannitol is a sugar alcohol used as a sweetener and to improve texture in some sugar-free confections. Vanillin is a flavoring often used to mimic the taste of vanilla. Glycerine is sometimes used as a humectant in confections to help prevent them from drying out.

_____ Is Often Used in Confections Because It Can Replace