Chocolate manufacturers aiming to cut costs and improve production control can now choose between two high-performing emulsifiers specifically developed to replace lecithin at any dosage level.
Palsgaard® AMP 4448 and Palsgaard® AMP 4455 are ammonium phosphatide (AMP) emulsifiers that enable chocolate manufacturers to easily replace lecithin for raw ingredient cost savings, better viscosity control, more consistent and safer quality, and the reassurance of stable supply.
Palsgaard® AMP 4448 is a long-term favourite of our chocolate-producing customers. This highly reliable, safe emulsifier is based on non-GMO, non-hydrogenated rape seed oil and designed to deliver its significant cocoa butter cost-saving and viscosity-control benefits for recipes that use high lecithin dosages.
Sunflower- and glycerine-based Palsgaard® AMP 4455 is the latest development in chocolate emulsifiers. It’s a flexible production ‘tool’, delivering a range of different benefits at any level of dosage that go far beyond cocoa butter savings.
If your end-consumer is sensitive to changes in your chocolate recipe, but you still want to make cost-savings and gain better production control with a new emulsifier, then Palsgaard® AMP 4455 is just right for the job. Our application specialists can help you determine what – if any – changes you need to make, keeping your consumer’s eating experience just the way they like it.
Switching to an AMP-based emulsifier – and reaping its many benefits – may be easier than you think. Palsgaard has many years of experience with identifying optimal recipe settings, and our application specialists are always keen to assist you to find hidden savings that can ensure competitiveness and secure a healthy bottom line. We offer expert application services at our confectionery application centers on three continents to help you achieve your individual product goals.
Check out our video explaining how we work with chocolate and confectionery producers around the world
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