No viscosity complications Optimum performance Both lecithin and Palsgaard ® AMP 4448 have an impact on plastic viscosity and yield value. However, Palsgaard ® AMP 4448 outperforms lecithin on both plastic viscosity and yield value, meaning that you can reduce the total fat content and thereby the recipe costs by switching to Palsgaard ® AMP 4448. Palsgaard AMP 4448 or Emulsifier YN has its optimum per® No thickening effect Lecithin is especially outperformed by Palsgaard ® AMP 4448 at dosages above 0.4%. This is due to the undesired thickening effect of lecithin that take place at dosages above approximately 0.4%. The thickening effect of lecithin in 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 yield value instead of a desired decrease. The plastic viscosity is not affected due to higher shear rates. The good news is that Palsgaard ® AMP 4448 does not have this thickening effect as it actually keeps on reducing both yield value and plastic viscosity compared to lecithin at dosages above 0.4% formance at 0.6 - 1.0% dosage. At this dosage it is possible to take out up to 3.5% cocoa butter. Even more radical recipe adjustments are possible when combining Palsgaard ® AMP 4448 with PGPR and other Palsgaard chocolate emulsifiers. This opens up for major cost saving projects. 12 10 8 6 4 2 0 0.2 0.4 0.6 Plastic Viscosity (Pa.s) 30 25 20 Yield value (Pa) Soya lecithin Soya lecithin Palsgaard® AMP 4448 15 10 5 0 0.2 0.4 0.6 Palsgaard® AMP 4448 0.8 1 Dosage (%) 0.8 1 Dosage (%) Effect of Palsgaard ® AMP 4448 on plastic viscosity 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 production of very low fat chocolates.
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