80 Yield Value (Pa) EUR 100,000-175,000 per 1,000 tons of produced chocolate. And that’s a difference management will certainly notice. See Figure 1 across for an example. There are additional savings, too, made possible by adjusting recipes to use Palsgaard® AMP 4455. And they’re related to the very nature of the emulsifiers in popular use. therefore have dictated a natural barrier to product development. Palsgaard® AMP 4455, however, continues to perform at normal lecithin dosage levels and beyond, oblivious to the Thickening Effect and giving manufacturers a unique tool to explore the limits of cost reduction while maintaining the quality of the chocolate. 70 60 50 40 30 20 10 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 Dosage (%) Palsgaard® AMP 4455 Lecithin SPEEDING UP PROFITS Today, most manufacturers use soy lecithin, sunflower lecithin or rapeseed lecithin as their chocolate emulsifiers. All can potentially cause a problem encountered by production managers all around the chocolate industry and known at Palsgaard as the “Thickening Effect”. Occurring at dosages of around 0.4 to 0.5 percent, the Thickening Effect describes an increase in yield value that could potentially slow down production and place both the quality and the costeffectiveness of the final product at risk. In fact, the Thickening Effect may actually hide cocoa butter savings. Many chocolate recipes may have been formulated with this “challenge” in mind, and lecithin may If an additional 2 to 3 percent saving on cocoa butter isn’t enough to impress the boss, then perhaps 4 to 5 percent – or total cocoa butter savings of 8 to 9 percent when the traditional lecithin saving is added in – will do the trick. Palsgaard® AMP 4455 has what it takes to deliver at this level, too, at least for special applications. Where the taste profile isn’t a critical parameter – as with the chocolate drops used in cookies, or the chocolate used for enrobing a cake, countlines or biscuits – there’s more flexibility to use less cocoa butter. For such special applications, Palsgaard® AMP 4455 can take cost savings far beyond the limits of lecithin. In fact, this powerful emulsifier continues to reduce the viscosity of the choco- TAKING SAVINGS EVEN FURTHER Figure 2: 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. late even at dosages of 0.6 or 0.7 percent – still without encountering the Thickening Effect. At these dosage levels, increased savings of around 4 to 5 percent can be made on cocoa butter, enabling new product development or sharpening of “old” recipes in ways not possible before. Yet another advantage of Palsgaard® AMP 4455 in the product development process is its taste neutrality, enabling it to be used, unlike lecithin, at high dosages with applications sensitive to offflavours such as crumb chocolate with its low content of cocoa solids, white chocolate, or white confectionary spreads. Figure 3: Where the taste profile isn’t a critical parameter, as with the chocolate used for enrobing cakes or bisquits, Palsgaard® AMP 4455 can take cost savings far beyond the limits of lecithin.
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