CHOCOLATE AND CONFECTIONERY EMULSIFIERS World no.1 in non-GMO chocolate and confectionery emulsifiers Palsgaard is known throughout the world as the global market leader in non-GMO chocolate emulsifiers such as PGPR, and AMP, which can supplement or outperform lecithin. These ingredients help to achieve specific flow properties, avoid thickening of the chocolate mass when developing low-fat chocolate and significantly reduce costs. Your ideal partner Optimise your recipes Alongside our chocolate and confectionery emulsifiers, we also offer a wide range of vegetable fat-based oil binders and crystal promoters to prevent separation and accelerate crystallisation in confectionery products. With many years of experience in the manufacture of baked goods, ice cream and fat-based fillings, Palsgaard is the ideal partner for developing a complete range of complex confections from chocolate-coated Swiss rolls to ice cream. Extensive expertise in rheology and chocolate flow properties, combined with state-of-the-art equipment, makes us the front runners in chocolate and confectionery emulsifiers, and we are keen to share our knowledge for the benefit of our customers. You’ll find that a small amount of our emulsifiers will go a very long way. And by letting you take control of each step of the production process, from blending or conching to cooling, our top-of- the-range application centres located in Mexico and Denmark allow you to fine-tune and prepare your exact chocolate recipes under controlled manufacturing conditions.
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