Ammonium Phosphatide

Ammonium phosphatide is also known as “Lecithin YN”, and has been used by the chocolate industry since the 1960’s to reduce the viscosity of the chocolate mass during production.

 

Palsgaard® 4448 is a flavour neutral alternative for soya lecithin and its basic raw material is unhardened rapeseed oil . Palsgaard® 4448 can be declared as E442 in the EU.
 

Replaces soya lecithin

Palsgaard® 4448 is added to chocolate as the main emulsifier, and it is fully suitable as a replacement for soya lecithin in all chocolate and compound recipes.

Reduces viscosity

Palsgaard® 4448 reduces the viscosity in chocolate systems better than soya lecithin. At dose rates above 0.4% the difference between the two emulsifiers is evident and in favour of Palsgaard® 4448.

 

Chocolate - Effect on Plastic Viscosity

Reduces yield value

Palsgaard® 4448 also reduces the yield value of the chocolate more than soya lecithin. In this context Palsgaard® 4448 has properties normally associated with PGPR.

 

 Chocolate - Effect on Yield Value

 

When to add Palsgaard® 4448?

We recommend that Palsgaard® 4448 is added to the chocolate mass approx. one hour before ending the conching process. Optionally a small quantity may be added during mixing.

Easy handling

Because Palsgaard® 4448 is based on unhardened rapeseed oil, the viscosity of the emulsifier remains low over a large temperature interval. Unlike lecithin, Palsgaard® 4448 does not need to be heated before use.

 

Chocolate - Viscosity of Emulsifiers

Guaranteed GMO-free also in the future

Ammonium phosphatide can be manufactured from any edible oil or fat base. Hereby it is possible to maintain the non-GMO status of the emulsifier – also in the future. Palsgaard® 4448 is currently based on non-GMO rapeseed oil sourced from restricted areas in the EU, where the non-GMO status is guaranteed.

Knowledge and support
 

At our independant research center, Nexus, many new functional emulsifiers for the chocolate industry have first seen the light of day. In the advanced laboratories of Nexus both basic research and applied science are performed giving valuable information on how to compose chocolate. In addition to this, Nexus performs the quality control and assurance of Palsgaard emulsifiers before they leave our factories. With modern application centres in Denmark, Singapore and Mexico, Palsgaard is also geografically well prepared to pick up market trends from all over the world and to share this valuable knowledge with our customers.
 

Quality and food safety

Palsgaard meets the highest standards on quality and food safety aspects. Palsgaard® 4448 is produced under strict control according to HACCP and GMP standards, and the production is certified to the ISO 9001-2000 and BRC standards. Furthermore, Palsgaard® 4448 can be delivered with halal and kosher certificates.

Palsgaard chocolate
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