demanding non-GMO products. Palsgaard® AMP 4455, which is based on raw materials of a nonGMO origin and can be classified as both non-GMO and non-allergenic, neatly and cost-effectively solves these concerns. Neutral taste and microbiologically safe Lecithin is well known for imparting off-flavours. To make things more difficult, this unwelcome effect varies from batch to batch and from supplier to supplier. Palsgaard® AMP 4455, however, is designed to be a taste-neutral product that gives the consumer the best possible chocolate experience, removing any disturbing flavours that make it difficult to consistently achieve the desired chocolate taste. to survive. In the event of contamination further along the supply chain, inoculation tests confirm that all microorganism activity would cease in less than a week inside AMP. Easy reformulation It might be imagined that, for a manufacturer with a long list of chocolate recipes, switching to an AMP-based emulsifier is a timeconsuming and difficult task. In fact, the reverse is true. A good way to begin is to simply set the Palsgaard® AMP 4455 dosage to half of the current lecithin dosage, and see if this produces the same rheological properties of the chocolate. Only a few rheological tests and dosage adjustments should be needed to reach the target rheology. Next steps Manufacturers interested in learning how Palsgaard’s chocolate emulsifiers can help with their dayto-day production challenges or how the new emulsifier can create more cost-effective recipes, can visit www.palsgaard.com to locate their local Palsgaard office. Delivery details Palsgaard® AMP 4455 can be supplied in 200 kg steel drums, 900 kg IBC containers or as bulk deliveries. The most cost-effective solution – bulk deliveries of up to 24 tons – only requires a storage tank to be ready when off-loading the product. Another thing that can concern chocolate manufacturers is the challenge of keeping production equipment clean and the chocolate free of microbiological organisms such as E-Coli and salmonella. Here too, the Palsgaard product is far superior to lecithin. In fact, Palsgaard® AMP 4455 has been specifically developed to provide a high degree of safety against such pathogens, and all batches of Palsgaard® AMP 4455 are produced in hygienic, sealed machinery at temperatures where it’s impossible for microorganisms Palsgaard is making its chocolate pilot plant available to support the company’s customers with trials of the new product for their recipes. With process equipment similar to that used in many chocolate factories, the plant enables Palsgaard’s application team to demonstrate how to reformulate from lecithin to AMP, and to help fine-tune each recipe for success. About the author Peter Poulsen is International Sales Manager for Bakery and Confectionery with Palsgaard A/S. He can be reached at ppo@palsgaard.dk or +45 4062 6089. www.palsgaard.com 4
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