Table 2.

Elastic bending modulus (E_B), melting temperature, and whiteness index (WI) of commercial chocolate samples with added phospholipids.

Sample	Commercial	DMPC	DPPE	Recrystallized commercial
EB	74.7 ± 13.2a	75.6 ± 8.3a	65.7 ± 8.4a,c	36.6 ± 4.2b,c
Melting temperature (°C)	33.3 ± 0.5a	34.4 ± 0.2a	34.0 ± 0.1a	33.6 ± 0.3a
WI	38.9 ± 1.6a,b	32.2 ± 3.3a,*	40.0 ± 2.8a,b,*	43.6 ± 2.6b

Samples included fresh commercial chocolate, molten and recrystallized commercial chocolate with added 0.1% (w/w) dimyristoylphosphatidylcholine (DMPC), molten and recrystallized commercial chocolate with added 0.1% (w/w) dipalmitoylphosphatidylethanolamine (DPPE), molten and recrystallized commercial chocolate. The molten and recrystallized samples were crystallized at 5 °C for 1 h and stored at 20 °C for 4 days. Values represent the means and standard errors for 4–16 replicates for E_B and WI and for 3 replicates for melting temperature. Values with the same superscript letter within a row are not significantly different (P > 0.05).

*There is a significant difference between these values at P < 0.1.