A well-established AMP solution Save 3.5 % of cocoa butter Palsgaard® AMP 4448 offers a better cost-in-use calculation when comparing to a lecithin based recipe. The outstanding performance of Palsgaard® AMP 4448 allows you to save up to 3.5% cocoa butter compared to a lecithin-based recipe and still achieve the same flow properties in the chocolate. Such a fat reduction will reward you with considerable savings. The potential of Palsgaard® AMP 4448 as a fat reduction tool is illustrated in the graph below which shows the possible savings at different milk chocolate fat contents. The comparison is between a chocolate with 0.4% lecithin and a chocolate with 0.7% and 1% Palsgaard® AMP 4448. All chocolates have the same rheological parameters, but with cocoa butter fat savings when using Palsgaard® AMP 4448. The figure shows that a fat saving from 2% - 3.5% can be achieved by switching from lecithin to Palsgaard® AMP 4448. Fat savings in % 4 3.5 3 2.5 2 1.5 37 36 35 34 33 32 31 30 29 28 27 Initial fat content in milk chocolate (%) 1.0% AMP (max allowed legal usage in the EU) 0.7% AMP (max allowed legal usage in the USA)
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