with cocoa butter. And the recipe always says  "dissolve sugar in the melted cocoa butter",  

用可可脂做。食譜總是說“將糖溶解在融化的可可脂中”，

but here is a problem. Sugar does not dissolve in oil. And I don't know why you said that recipe,  

但這裡有一個問題。糖不溶於油！我不知道你為什麼叫我這麼做？食譜先生。

why you ask me to do something  that cannot be accomplished?  

為什麼你要我做一件無法達成的事？

As a result, the finished products always  have "two layers", and the lower layer is  

結果，成品總是有“兩層”，下層

always sweeter than the upper layer. Then one  day I tried another recipe calling for lecithin,  

總是比上層甜。然後有一天我嘗試了另一種需要卵磷脂的食譜，

and it perfectly solved this problem. The  question is, why? Let's find out with PAA.  

它完美地解決了這個問題。問題是，為什麼？讓我們用 PAA 找出答案吧。

Hi, I am Shao Chieh Lo, welcome to what  people also ask, where I search for something  

嗨，我是 Shao Chieh Lo，歡迎來到《別人Google了什麼》，本節目中我會搜索一些

seemingly obvious and share with you  some of its PAA, aka People Also Ask,  

看似顯而易見的關鍵詞， 並與您分享一些 PAA，又名別人Google了什麼，

which is a feature telling you what other  people are searching on Google that relates  

這是一個功能，告訴您其他人在 Google 上搜索與

to your query. Today's keyword is Lecithin, and  specifically, the chocolate making implementation  

您的查詢有關問題。今天的關鍵詞是卵磷脂，特別是卵磷脂的巧克力製作應用

of lecithin. So I think it's a good idea to talk  about what is lecithin first. So what is lecithin?  

所以我覺得先談談什麼是卵磷脂是個好主意。那麼什麼是卵磷脂？

What many people don't know is that lecithin is  not a specific compound but a collective noun.  

很多人不知道的是，卵磷脂並不是一個特定的化合物，而是一個集合名詞。

According to the definition of lecithin in the  book "Lecithin: Source, Manufacturing, and Use"  

根據美國油化學家協會 1989 年出版的

published by the American Oil Chemists' Society  in 1989. Lecitin is any group of yellow-brownish  

《卵磷脂：來源、製造和使用》一書中對卵磷脂的定義。卵磷脂是

fatty substances occurring in animal and plant  tissues that are amphiphilic which means they  

存在於動植物組織中的 任何一組黃褐色 脂肪物質，它具有兩親性。意味著它同時會

attract both water and fatty substances, and so  are both hydrophilic and lipophilic, and are used  

吸引水和脂肪物質，因此既具有親水性又具有親油性，可用於

for smoothing food textures, emulsifying and homogenizing liquid mixtures. Lecithins are  

平滑食物質地、乳化和均質化液體混合物。卵磷脂是

mixtures of glycerophospholipids including a  bunch of hard-to-pronounce stuff.

一些甘油磷脂的混合物，包括一堆難以發音的物質。

I know most of you don't actually care about this,

我知道你們大多數人實際上並不關心這個，

so let's move on to our  next PAA: Do you need lecithin to make chocolate?  

所以讓我們繼續我們的下一個 PAA：你需要卵磷脂來製作巧克力嗎？

Google's auto-generated answer is linked to  an article titled "Soy Lecithin In Chocolate:  

谷歌自動生成的答案鏈接到一篇題為“巧克力中的大豆卵磷脂：

Why Is It So Controversial?" published by The  Chocolate Journalist which appears to be a website  

為什麼如此有爭議？”的文章。由 The Chocolate Journalist 出版，該網站似乎是一個

of a journalist who covers the news and trends in  the chocolate industry. According to this article,  

報導巧克力行業新聞和趨勢的記者的網站 。根據這篇文章，

chocolate makers usually use lecithin to thin down  their chocolate mixture to make it more workable.  

巧克力製造商通常使用卵磷脂來稀釋巧克力混合物，使其更易於使用操作。

And 0.5% of lecithin can thin down the  chocolate to the same degree as a mixture  

0.5% 的卵磷脂可以將巧克力稀釋到與添加額外 3.0% 或 4.0% 可可脂

added an additional 3.0% or 4.0% additional  cocoa butter. But this article does not answer my  

所能達成的相同稀釋程度 。但是這篇文章沒有回答我

question regarding how lecithin helps me solve  the "layered chocolate" problem. But I found  

關於卵磷脂如何幫助我解決“分層巧克力問題“的疑問。但我發現有

two pieces of research that can answer this  question. A study published in the journal "Food hydrocolloids"

兩項研究可以回答這個問題。 2005年發表在《Food Hydrocolloids》期刊上的一項研究

in 2005 observed the dispersion  of sugar in oily solvents such as cocoa butter  

觀察了糖在可可脂 或大豆油等 油性溶劑中有或無卵磷脂等乳化劑

or soybean oil, with and without emulsifiers  such as lecithin, and found that emulsifiers can  

的分散情況，發現乳化劑可以

effectively reduce the volume of sediment.  This study believes that this phenomenon is  

有效減少沉澱物的體積。本研究認為，這種現

due to the fact that surfactants such as lecithin  reduce the strength of the attractive interactions  

像是由於卵磷脂等表面活性劑降低 了沉降糖粒之間的

between the sedimenting sugar particles. This  theory is supported by another study published  

相互吸引力的強度 。這一理論得到了 2013 年 發表

in the journal Colloids and Surfaces in 2013. The  study added powdered sugar to soybean oil and MCT  

在 《Colloids and Surfaces》 期刊上的另一項研究的支持 。 該研究將糖粉添加到大豆油和 MCT油中

oil and observe the mixture using atomic force  microscopy and found that lecithin indeed will  

，並使用原子力顯微鏡觀察混合物，發現卵磷脂確實會

reduce adhesion between sugar particles dispersed  in oil. So after reading these two researches I  

減少分散在油中的糖顆粒之間的粘附，所以在閱讀這兩項研究後我

realized, when you are making chocolate, your  goal is not to dissolve sugar in cocoa butter,  

意識到，當你製作巧克力時，你的目標不是將糖溶解在可可脂中，

because I promise you, you won't make it happen. Your goal  is to disperse the sugar as evenly in the mixture  

因為我向你保證，你不會讓它發生。您的目標是將糖盡可能均勻地分散在混合物

as possible and make it colloids. And surfactant  like lecithin can definitely help here. Another study  

中並使其成為膠體。像卵磷脂這樣的表面活性劑絕對可以在這裡提供幫助。

published in the Journal of Food Engineering  in 2011 discovered another lesser known effect  

2011 年發表在《Journal of Food Engineering》期刊上的另一項研究發現 了卵磷脂對巧克力的

of lecithin on chocolate:it can speed up  the cocoa butter crystallization process and  

另一種鮮為人知的影響 ：它可以加速可可脂的結晶過程，並

resulted in a more homogenous microstructure for  seeded chocolate. As to what is crystallization  

導致使用種子法的巧克力的微觀結構更加均勻。至於什麼是結晶

and seeding, I recommend watching another two  videos by kitchen matter, I will put the links  

和種子法，我建議觀看另外兩個kitchen matter發表的影片，我將在下方中

in the description. So what if you don't want to  use lecithin for some reason? Let's talk about our  

放鏈接 。那麼，如果您出於某種原因不想使用卵磷脂怎麼辦？說說我們的

next PAA: Can pectin replace lecithin? Google's  automatic generated answer linked to a research  

下一個PAA：果膠能代替卵磷脂嗎？谷歌自動生成的答案鏈接到

titled" okra pectin as lecithin substitute in  chocolate" published in 2019 on Journal Scientific  

2019 年發表在《scientific African》上的題為《秋葵果膠作為巧克力中的卵磷脂替代品》

African. According to this research, you probably  can use okra pectin instead! In this research,  

的研究 。根據這項研究，您可能可以使用秋葵果膠代替卵磷脂！在這項研究中，

they use different proportions of okra pectin in  place of lecithin in the milk chocolate-making  

他們在牛奶巧克力製作過程中使用不同比例的秋葵果膠代替卵磷脂

process and found that all the chocolate samples  from the various formulations had similar sensory  

，發現來自各種配方的所有巧克力樣品都具有相似的感官特性

properties as well as textural parameters (aka  hardness, cohesiveness, adhesiveness, springiness,  

和質地參數（也就是硬度、內聚力、粘性、彈性

and chewiness), which suggests that it is possible  to use okra pectin as an emulsifier to produce  

和咀嚼性），這表明可以使用秋葵果膠作為乳化劑來生產

milk chocolate that is acceptable to consumers. 

消費者可接受的牛奶巧克力。

Okay,  let's recap. Today we learned what is lecithin,  

好的，讓我們回顧一下。今天我們了解了什麼是卵磷脂，

why you need lecithin in chocolate making process, and  its scientific explanation and you might be  

為什麼在巧克力製作過程中需要卵磷脂，以及它的科學解釋，你也許可以

able to use pectin in place of lecithin in the  milk chocolate-making process. If you made it to  

在牛奶巧克力製作過程中使用果膠代替卵磷脂。如果您看完

the end of the video, chances are that you enjoy  learning what people also ask on Google. But let's  

了本影片，代表你可能會喜歡學習人們也在 Google 上提出了什麼問題。但是讓我們

face it, reading PAA yourself will be a pain. So  here's the deal, I will do the reading for you  

面對現實，自己閱讀 PAA 會很痛苦。所不如這樣吧！我會為你閱讀

and upload a video compiling some fun PAAs once a  week, all you have to do is to hit the subscribe  

並上傳每週一次編譯一些有趣的 PAA ，你所要做的就是點擊訂閱

button and the bell icon so you won't miss any PAA  report that I compile. So just do it right now.  

按鈕和鈴鐺圖標，這樣你就不會錯過我的任何 PAA 報告編譯。所以現在就去做。

Bye!

再見！