cocoa plants, cocoa plant diseases, etc… All these factors make it relevant to think about decreasing the cocoa butter consumption by using Palsgaard® AMP 4448. Still only one E-number The switch from lecithin to Palsgaard® AMP 4448 still means declaring only one E-number. The chocolate manufacturer can take out the lecithin, and replace or increase with Palsgaard® AMP 4448. Replacing lecithin with Palsgaard® AMP 4448 means stating E 442 instead of E 322 on the declaration. It is costly to change the labeling on the packaging of the chocolate products, but in cases where it has been proven that it is possible for the chocolate manufacturer to save 2 - 4 % cocoa butter by replacing the lecithin with Palsgaard® AMP 4448 the extra costs will quickly turn in to a significant profit for the chocolate manufacturer. Palsgaard® AMP 4448 vs. lecithin Emulsifiers work in the chocolate by improving the flow properties of the liquid chocolate mass. If the chocolate producer decided to produce chocolate without any emulsifiers, it would mean increased costs of the chocolate recipe. The chocolate manufacturer would need a higher total fat content to reach the needed flow properties of the chocolate in the production, and thereby increase the costs considerably. Chocolate emulsifiers have a number of beneficial effects on the flow properties that the chocolate manufacturer appreciates. Some chocolate emulsifiers lower the plastic viscosity, whereas some emulsifiers influence the so called yield value. Both plastic viscosity and yield value are terms that describes the viscosity of the chocolate, and both values are important to control to achieve the needed flow properties. Plastic viscosity is the value that can be defined as the force required keeping a constant flow of the chocolate, while the yield value can be defined as the energy input needed to initiate/start flow of the chocolate. Avoid unwanted yield value increases Both lecithin and Palsgaard® AMP 4448 have an impact on the plastic viscosity and the yield value. Palsgaard® AMP 4448 outperforms lecithin on both plastic viscosity and yield value, meaning that the chocolate manufacturer can reduce the total fat content and thereby the recipe cost when using Palsgaard® AMP 4448. Palsgaard Technical Paper, April 2010 Palsgaard® AMP 4448 - Turn shortage into economical benefits 3
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