With a broad raw material base Safe supply Palsgaard ® AMP 4448 is based on non-hardened rape seed oil, but can be made from other edible oils or fat bases. Hereby, it is possible to maintain the non-GMO and nonallergenic status of Palsgaard ® AMP 4448. Having this broad raw material base means that the supply of Palsgaard ® AMP 4448 will never become an issue. Labelling It is costly to change labelling on the packaging of chocolate products. However, as it is possible for you to save up to 3.5% of cocoa butter by replacing lecithin with Palsgaard® AMP 4448, the extra costs will quickly turn into a significant profit for you. Switching from lecithin (E322) to Palsgaard® AMP 4448 (E442) still means declaring only one E-number, and exchanging only one ingredient on your label. Easy flow at ambient temperatures Contrary to lecithin Palsgaard ® AMP 4448 is in liquid and easy flowing form, making it easy to dose at any temperature and add directly to your production. This advantage will also minimize possible off flavours from burnt lecithin due to excessive heating over longer periods. Viscosity (Pa.s) 17 15 12 9 6 3 Palsgaard® AMP 4448 15˚C 25˚C 35˚C 45˚C Temperature Soya lecithin What is Palsgaard® AMP 4448? Palsgaard ® AMP 4448 – Ammonium Phosphatide (E442), also known as Emulsifier YN, is a highly efficient alternative to lecithin in chocolate and compound products. Used by the chocolate industry since the 1960s it offers manufactures a number of valuable advantages as it significantly outperforms lecithin in terms of viscosity reduction as well as ensuring a stable supply. Comparison of viscosity of Palsgaard ® AMP 4448 and a typical lecithin at different temperatures.
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