capacity of the chocolate. Finally, soya lecithin might provide disadvantages in terms of the GMO-status and allergen status of the ice-cream product. Ammonium phosphatide (E 442) - is a well known alternative to soya lecithin, and is widely used by the chocolate industry. Being a non-soya based emulsifier, the ammonium phosphatide – Palsgaard® AMP 4448, has a nonGMO status and is not considered to be an allergen. Furthermore, dosages above 0.5% will not increase the yield value of the chocolate noticeably. Palsgaard® AMP 4448 has a very neutral flavour profile and will therefore not have any negative impact on the chocolate flavour in the ice-cream chocolate. Citric acid csters of mono- diglycerides (E 472c) - Palsgaard® CITREM 4201 is a fairly new emulsifier for the chocolate industry, but it’s functionality as a full alternative to soya lecithin is generally recognized in the chocolate industry. Palsgaard® CITREM 4201 is also a non-soya based emulsifier and hereby carries a non-GMO and non allergen status. Quite unique is the ability of Palsgaard® CITREM 4201 to lower the plastic viscosity as well as the yield value of the chocolate. This feature can be utilized to lower the total Standard recipe 1% Cocoa liquor Cocoa butter Whole milk powder (26 % fat) Anhydrous milk fat (butter oil) Sugar Palsgaard AMP 4448 or soya lecithin ® Reduced fat 2% 16.00 19,50 10.00 5.00 48.65 0.50 Reduced fat 3% 16.00 19.50 10.00 5.00 48.65 - 16.00 24.00 10.00 5.00 44.45 0.50 Palsgaard® CITREM 4201 Palsgaard® PGPR 4125 Vanillin Total Total fat content 0.05 100.00 40.6 0.30 0.05 100.00 36.1 0.50 0.30 0.05 100.00 36.0 Table 1: Milk chocolate for ice cream fat content of the chocolate and still maintain good flow properties. Palsgaard® CITREM 4201 is also an excellent water-binder, and hereby provides further safety in the ice cream dipping process avoiding viscosity build-up during processing. Polyglycerol polyricinoleate (E 476) Palsgaard® PGPR 4125 is a highly effective waterbinding emulsifier, which also will reduce the yield value dramatically even at dosages down to 0.2%. The strong effect on the yield value makes it possible for the ice cream manufacturer to reduce the pick up of chocolate per ice cream stick/bar. Also the strong effect of Palsgaard® PGPR 4125 can be utilized in lowering the total fat content of the chocolate with up to 5% and in this way make room for a considerably cost saving. Recipes for dipping trials Typical recipe suggestions on a milk ice cream chocolate are shown in table 1. By adding 0.30% Palsgaard® PGPR 4125 it is possible to reduce the fat content from the typical 40% down to 36%. By use of Palsgaard® CITREM 4201 instead of ammonium phosphatide or soya lecithin, the necessary dosage of Palsgaard® PGPR 4125 is slightly reduced. Dipping trials In order to demonstrate the effect of Palsgaard® PGPR 4125 in an ice-cream chocolate and illustrate the potential saving in fat, three different chocolates were manufactured: 1. Chocolate 40% total fat without Palsgaard® PGPR 4125 Palsgaard Technical Paper, September 2009 Troubleshooting emulsifiers for ice-cream coatings 4
Print
Download PDF fil
