World leader in Ammonium Phosphatide Lecithin is especially outperformed by Palsgaard® AMP 4448 at dosages above 0.4%. This is due to the undesired thickening effect of lecithin that happens at dosages above approximately 0.4%. The thickening effect in the chocolate is due to weak attractive forces between lecithin molecules and its surroundings (hydrogenbonds). This thickening effect restricts the flow of the chocolate mass and manifests itself as an increase in the yield value instead of the desired decrease. Plastic viscosity is not affected due to the higher shear rates. The good news is that Palsgaard® AMP 4448 does not have a thickening effect. Palsgaard® AMP 4448 actually keeps on reducing the yield value at a dosage above 0.4%, as well as having a stronger plastic viscosity reduction compared to lecithin. This means that a higher amount of cocoa butter saving in the chocolate recipe can be achieved. The potential savings starts if the chocolate manufacturer decides to increase the dosage of Palsgaard® AMP 4448 above 0.4%. The optimum dosage of Palsgaard® AMP 4448 is 0.70.8% dosage. This is the dosage where the chocolate manufacturer will achieve the highest savings potential. In most cases Palsgaard® AMP 4448 offers a better cost-in-use calculation when exchanging lecithin with a Palsgaard® AMP 4448 based chocolate recipe. The outstanding performance of Palsgaard® AMP 4448 means that the chocolate manufacturer can save up to 4 % cocoa butter, and still achieve the same flow properties in the chocolate. Even reductions of 1-2% will give the chocolate manufacturer considerable savings. Cocoa butter is the most expensive ingredient in a chocolate recipe. That makes it interesting to use Palsgaard® AMP 4448. In the years to come many experts forecast that the prices will grow to even higher levels. The relevant factors indicating that prices will climb are increased chocolate con- Figure 1: Plastic viscosity of AMP & lecithin Figure 2: Yield Value of AMP & lecithin Yield value (Pa) The two figures show the effect on plastic viscosity and yield value of Palsgaard® AMP 4448 compared to soya lecithin in a standard chocolate formulation. Using Palsgaard® AMP 4448 means no undesired increase in yield value at higher dosage levels which enables efficient manufacturing of very low fat chocolates. 12 10 8 6 Plastic Viscosity (Pa.s) 30 25 20 15 Soya lecithin Soya lecithin 4 Palsgaard® AMP 4448 2 0 0.2 0.4 0.6 0.8 1 Dosage (%) 5 0 0.2 0.4 0.6 10 Palsgaard® AMP 4448 0.8 1 Dosage (%) Palsgaard Technical Paper, May 2011 Palsgaard® AMP 4448 - The safe ingredient choice 3
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