PALSGAARD® AMP 4455 Much more than just an alternative Developed as a powerful alternative to lecithin, Palsgaard® AMP 4455 is a state-of-the-art ammonium phosphatide chocolate emulsifier which has the remarkable ability to deliver quality chocolates without the taste, odour and discolouring downsides of lecithin while delivering far greater cost reductions. For chocolate manufacturers eager to explore new limits, Palsgaard has come up with a compelling solution that simplifies production and saves costs and cocoa butter. Also your new emulsifier champion? Sunflower-oil-based Palsgaard® AMP 4455 is the latest development in ammonium phosphatide chocolate emulsifiers which have been used by the confectionery industry as an efficient alternative to lecithin since the 1960s. With more than 4800 consumer products launched since 2010* more and more chocolate producers around the world have discovered the path to quality chocolates and competitive cost-reductions. Are you next? Why settle for 4% when you can save 6? Using less raw material to obtain the same result is a key aim for any manufacturer whether they use soy, sunflower or rapeseed lecithin. And this is precisely where Palsgaard® AMP 4455 has its most striking advantage. Being more than twice as efficient as lecithin Palsgaard® AMP 4455 opens the door to considerable cost-savings. While lecithin delivers cocoa butter savings of 4%, Palsgaard® AMP 4455 will deliver an additional 2%, translating to annual savings of 700,000€ for a medium size manufacturer producing 10,000 MT of chocolate per year. *According to Innova Market Insights More sustainable use of cocoa butter By replacing 0.4% of lecithin with 0.4% of Palsgaard® AMP 4455 you can stop overusing the much needed cocoa butter. Our calculations shows that for every MT lecithin used, the overuse of as much as 5 MT of cocoa butter can be avoided. Getting more out of the cocoa beans means you can produce much higher volumes of chocolate. And with environmental concerns becoming more important to producers and consumers alike, using less cocoa butter also makes sense from a sustainability perspective.
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