New chocolate emulsifier offers lecithin-beating functionality Using fewer raw materials to obtain the same result is a key aim for chocolate manufacturers. And this is precisely where Palsgaard AMP 4455 has its most striking advantage. In fact, it offers dramatic dosage reductions compared to the mainstay of the day. Dreaming of chocolate It’s a chocolate manufacturer’s dream: cost-effective and stable control over the viscosity of any type of chocolate – regular or low fat – without the taste or odour downsides of lecithin. Now there’s a finely tuned production “tool” that can make all of this possible. A recently released product from Danish-based Palsgaard A/S, the food ingredients company widely recognised as the inventor of the modern emulsifier, Palsgaard® AMP 4455 is a state-of-the-art ammonium phosphatide chocolate emulsifier (also known as AMP, Emulsifier YN or E442.) What’s particularly attractive about Palsgaard’s version of ammonium phosphatide for chocolate production, however, is neither its origins nor what the product is called. In- stead, it’s the remarkable ability of this product to out-perform lecithin without the usual downsides of lecithin and at far lower dosages. For chocolate manufacturers eager to achieve the dream, Palsgaard has come up with a compelling “more for less” solution that checks all the boxes. 1
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