PMCA 2017

Meet the world leaders in confectionery emulsifiers at the PMCA

Palsgaard is known throughout the world as a global market leader in non-GMO chocolate emulsifiers such as PGPR, and AMP, which can supplement or outperform lecithin. 

Emulsifiers such as AMP and PGPR offers numerous benefits to confectionery production, such as help to cut costs, achieve specific flow properties, and avoid thickening of the chocolate mass when developing low-fat chocolate. Palsgaard also offers a wide range of vegetable fat-based oil binders and crystal promoters to prevent separation 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 (find out more about how to get control over ice cream coatings in this article).

Extensive expertise in rheology and chocolate flow properties, combined with state-of-the-art equipment, makes us the world leader in chocolate and confectionery emulsifiers, and we are happy to share our knowledge for the benefit of our customers. You'll find a small amount of our emulsifiers will go a very long way. By letting you take control of each step of the production process, from blending or conching to cooling, our top-of-the-range application centers let you fine-tune and prepare your exact chocolate recipes under controlled manufacturing conditions. 

New lecithin-beating emulsifier introduced at the PMCA

In addition to showcasing our renowned range of PGPR products made famous for their stable batch-to-batch performance and unsurpassed ability to control viscosity and yield value, Palsgaard is pleased to introduce our new Palsgaard® AMP 4455 emulsifier.

In short, this emulsifier will make a chocolate manufacturer's dream come true as it offers cost-effective and stable control over the viscosity of any type of chocolate - regular or low fat - without the taste or odor downsides of lecithin.

Palsgaard® AMP 4455 offers several benefits compared to lecithin:

  • Stable supply as it is based on highly obtainable sunflower oil
  • Substantial dosage reductions possible - use as little as 40% of the dosage normally required with lecithin
  • Possibility to create new, low-fat, low-calorie and low-cost recipes as there is no "thickening effect"
  • Save an additional 2-3 percent of cocoa butter
  • Neutral taste and odor, meaning no off-flavors in even the mildest types of chocolate
  • Easy to use as it is pumpable at room temperature
  • Non-GMO and non-allergenic
  • Microbiologically safe

Find out more about the benefits of Palsgaard® AMP 4455 here or visit our booth - #28 to meet our chocolate experts and to try samples of chocolates made with this new emulsifier.

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When and where

3 April 2017

Marriott at Penn Square and Lancaster County Convention Center in Lancaster, Pensylvania

Booth: 38