Dramatic dosage reductions Picking a winner: AMP AMP has been used by the chocolate industry as a chocolate emulsifier since the late 1950’s, and is well known as a strong alternative to lecithin types such as GMO and non-GMO soy lecithin, sunflower lecithin and rapeseed lecithin. More for less Using less raw material to obtain the same result is a key aim for any manufacturer whether they use soy, sunflower or rapeseed lecithin. And this is precisely where Palsgaard ® AMP 4455 has its most striking advantage. In fact, it’s possible to use as little as 40 percent of the dosage required with any of the lecithin types mentioned above. Clearly, any dosage reduction approaching such levels will dramatically decrease total consumption of emulsifiers. Of course, the actual required dosage depends on a number of factors, including the chocolate system (milk, dark, white or crumb chocolate, for example) and the current total fat content of the chocolate produced. For many manufacturers, a level approaching half the current dosage levels will be more realistic. But even Palsgaard ® AMP 4455’s most extreme reduction achievements have been consistently demonstrated in trials with chocolates using 0.4% and 0.5% lecithin dosages. Palsgaard identified AMP many years ago as potentially the best and most functional viscosityreducing chocolate emulsifier. And we’ve been unrelenting in our efforts to realise this potential, working closely with customers with very different chocolate systems and in different parts of the world to constantly re-approach and refine every aspect of our AMPs.
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