sumption in markets like the BRIC countries, damage to cocoa plants from extreme weather, lack of new plantings of cocoa plants, political instability, cocoa plant diseases, etc… All these factors make it relevant to think about decreasing the cocoa butter consumption by using Palsgaard® AMP 4448. 3. Proven performance through VRP Palsgaard® AMP 4448 has been used by the chocolate industry since the 1960’s as an emulsifying agent. Controlling the rheology of chocolate is one of the main challenges of chocolate production, especially since many ingredients in the recipe have a rheological effect. Ingredients like cocoa butter, cocoa liquor, vegetable fats, whole milk powder, PGPR and lecithin change the viscosity of chocolate, and all of the mentioned ingredients can vary in functional quality. Palsgaard® AMP 4448 offers a functionally stable product. With Palsgaard® AMP 4448 in the recipe at least one of the ingredients will show the same viscosity effect from batch-to-batch. This safety is important. Costly recipe adjustments during production like adding additional cocoa butter will not be needed due to Palsgaard® AMP 4448. Lecithin can in many cases not guarantee this functional stability. Palsgaard® AMP 4448 is produced in such a way that the functional properties are always on a highly efficient and stable level, securing the chocolate manufacturer a stable and uniform production flow. The stable functional properties from batch-to-batch are of major importance in any chocolate production, where time and raw material safety are key concerns. With Palsgaard® AMP 4448 the chocolate manufacturer will not experience time consuming and costly production stops due to emulsifier variations. What is the effect of fluctuating functionality of ingredients? Fluctuating quality of the raw materials will lead to extra laboratory analysis and extra adjustments of dosage in order to reach the needed plastic viscosity and yield value in the chocolate after finishing the conching production step. Palsgaard’s estimate is that each extra analysis/recipe adjustment will stop the production for ½ -1 hour, and extra cocoa butter might be needed to adjust the rheology. Palsgaard secures the effect of all its chocolate emulsifiers in the actual application, before it is supplied to the customers. Every batch of Palsgaard® AMP 4448 is tested in a specifically designed chocolate system, where the exact “viscosity reducing power” (VRP) of the batch is determined. Not performing the viscosity reducing power method – VRP, would mean not knowing if the VRP of each batch Palsgaard® AMP 4448 is fluctuating. This means not knowing if Palsgaard® AMP 4448 has the same plastic viscosity and yield value reduction effect as required. Only batches, which can meet the strict chocolate specifications, will be approved for sale. This ensures a unique batch-tobatch stability, which is highly valued by the confectionary industry. Lecithin can sometimes have a fluctuating functionality in chocolate. This is not the case when using Palsgaard® AMP 4448. The chocolate manufacturer is able to follow the VRP of each batch as it is stated on the Certificate of Analysis of each delivered batch of Palsgaard® AMP 4448. Palsgaard Technical Paper, May 2011 Palsgaard® AMP 4448 - The safe ingredient choice 4
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