Chocolate manufacturers today experience an increased market pressure due to high raw material prices, and to the shortage of raw materials like IP soy lecithin. Ammonium Phosphatide – Palsgaard® AMP 4448 (E 442) – also known as Lecithin YN provides a new solution for chocolate manufacturers enabling them to decrease recipe costs, and at the same time avoid the shortage situation of IP soy lecithin (E 322). By Peter Poulsen, International Sales Manager Bakery & Confectionery. Palsgaard A/S. Palsgaard® AMP 4448 is the best and most efficient alternative to lecithin in chocolate and compound products. It provides the chocolate manufacturer with a number of valuable advantages. One advantage is that Palsgaard® AMP 4448 significantly outperforms lecithin in terms of viscosity reduction in chocolate production. Furthermore, Palsgaard® AMP 4448 does not encounter the well known “lecithin problem” of increased viscosity above a 0.4 % dosage, which opens up for new chocolate recipe innovations. Save 4 % of cocoa butter Palsgaard® AMP 4448 has a higher price pr kg, but in most cases a better cost-in-use calculation when comparing the chocolate recipe with the lecithin based recipe. The outstanding performance of Palsgaard® AMP 4448 means that the chocolate manufacturer can save up to 4 % cocoa butter or any other vegetable fat in the recipe compared to a recipe containing lecithin, and still achieve the same flow properties in the chocolate. Such a fat reduction will give the chocolate manufacturer considerable savings. The benefits of a stable supply Especially now, Palsgaard® AMP 4448 is experiencing increased interest due to the high prices of cocoa butter, but also due to the shortage of IP soy lecithin currently experienced by the world market. Palsgaard® AMP 4448 offers a stable supply, which means that there is no need to worry about next years supply of IP soy lecithin when using Palsgaard® AMP 4448. Not being able to source the needed lecithin could mean that the chocolate manufacturer would have to adjust the total fat content in the chocolate e.g. from 32 % to 36 %. Making this recipe adjustment would mean substantial increases in costs and therefore competition problems. The high prices of cocoa butter are as mentioned also a factor that makes it interesting to use Palsgaard® AMP 4448. The prices are not only interesting today, but also long term as many experts forecasts that the prices will grow to even higher levels in the years to come. The relevant factors indicating that prices will climb are increased chocolate consumption in markets like India and China, damage to cocoa plants from extreme weather, lack of new plantings of Palsgaard Technical Paper, April 2010 Palsgaard® AMP 4448 - Turn shortage into economical benefits 2
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