Lecithin problems Lecithin, the much-used cornerstone of chocolates around the world, has been included in chocolate recipes for more than 60 years, acting as a functional and reasonably efficient ingredient when it comes to adjusting flow properties and reducing fat content in chocolate. But it’s not without its drawbacks. For example, the soy-based variety used in the confectionery industry is at the mercy of natural variations in the harvests from year to year and region to region. On the one hand, this means fluctuations in supply and prices – adding to the difficulties for manufacturers already dealing with the ups and downs of the cocoa butter market. On the other, the performance of lecithin is highly dependent upon the purity of its raw materials. Palsgaard® AMP 4455 (E442) doesn’t suffer from such difficulties. The newly developed chocolate emulsifier produces properties in chocolate never seen before. It’s based on highly consistent and obtainable, non-GMO raw materials, so its quality isn’t at the mercy of Mother Nature. And perhaps best of all, Palsgaard® AMP 4455 has been documented to outperform normal types of lecithin used by the chocolate industry at all dosage levels – both when producing chocolate and compound chocolate. Picking a winner AMP has been used by the confectionery industry as a chocolate emulsifier since the late 1950’s where it was developed, and is well known as a strong alternative to lecithin types such as GMO and non-GMO soy lecithin, sunflower lecithin and rapeseed lecithin. Palsgaard identified AMP many years ago as potentially the best and most functional viscosity-reducing chocolate emulsifier. And the company has been unrelenting in its 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 an AMP-based solution to manufacturers’ challenges. Practically unlimited supply Palsgaard’s new AMP-based product is primarily manufactured us- ing a combination of refined and deodorised sunflower oil and glycerine, making it a 100%-vegetable based product. Sunflower oil is one of the major vegetable oils on the world commodities market, which ensures a stable supply and minimises price variations. At the same time, all the raw materials used by Palsgaard are Kosher and Halal-certified. More for less Using fewer raw materials to obtain the same result is a key aim for any manufacturer. 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 the manufacturer’s 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 the most extreme reductions claimed by Palsgaard have been consistently demonstrated in trials with 2
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