chocolates using 0.4% and 0.5% lecithin dosages. No thickening effect For many chocolate manufacturers, the main barrier to using lecithin is the so-called ‘thickening effect’ – an increase in yield value that usually happens at lecithin dosages in the range from 0.4 to 0.5 percent. Increasing the dosage of Palsgaard® AMP 4455 doesn’t increase yield value. Instead, manufacturers can dose up to one percent AMP to achieve the desired viscosity reduction. And it’s this unique ability that opens the door to new, low-fat, low-calorie and low-cost recipes. See figures 1 and 2. Controlled functional stability Ideally, any ingredient used to control the viscosity of chocolate should achieve the same effect with every batch. The remarkably stable functionality of Palsgaard® AMP 4455 is achieved by making sure that each new batch meets the specified viscosity reduction in chocolate via a pre-testing programme called the Viscosity Reducing Power (VPR) method. VPR, which is specially designed for AMP, tests each batch in a test chocolate before it can be released for the manufacturer to use. As a result, no recipe adjustments will be needed – and Palsgaard® AMP 4455’s promise of superior functional stability is never in doubt. 80 Yield Value (Pa) 70 60 Lecithin 50 40 Palsgaard® AMP 4455 30 20 10 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 Dosage (%) Figure 1: Using Palsgaard® AMP 4455 means no undesired increase in yield value (thickening effect) at higher dosage levels. This enables efficient production of very low fat chocolates. 4.0 Plastic Viscosity (Pa.s) 3.5 3.0 2.5 Lecithin 2.0 1.5 1.0 Palsgaard® AMP 4455 0.5 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 Dosage (%) Non-GMO and non-allergenic An increasing number of chocolate manufacturers choose non-GMO ingredients for their chocolate recipes. Even when the manufacturer is located in a region or country that doesn’t require non-GMO solutions, some production quantities may be exported to countries Figure 2: Palsgaard® AMP 4455 is just as easy to use as lecithin, but outperforms it in reducing the chocolate’s plastic viscosity — using as little as 40 percent of the normally applied dosage. 3
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