Leader in chocolate and confectionery emulsifiers
Confectionery
JPN
ESPCitrem - Much more than lecithin
Lecithin is the most commonly used emulsifier to reduce viscosity in chocolate applications and to achieve recipe cost savings. However, if you want 'Much more than lecithin', Palsgaard has the solution with Palsgaard® CITREM 4201.
Palsgaard® CITREM 4201 is a citric acid ester (E 472c) specially developed to control the flow properties in chocolate, compounds, ice cream coatings, spreads and fillings.
Take advantage with leaner label chocolates
Palsgaard® CITREM 4201 has a similar effect on the plastic viscosity as lecithin, and an even stronger effect on the yield value, which in some cases makes it possible to replace both lecithin and PGPR. In this instance, a leaner label is achieved by using Palsgaard® CITREM 4201
A healthier product at a better priceReplacing lecithin with Palsgaard® CITREM 4201 makes it possible to formulate lower fat recipes in chocolate and compound products. Lower fat recipes mean much lower costs, as vegetable fats - including cocoa butter - are some of the most expensive ingredients in chocolate and compounds. Palsgaard® CITREM 4201 can be very easily used in combination with PGPR, AMP and lecithin, offering considerable and very welcome production cost savings. This paves the way for unique, very low fat chocolate recipes with significant cost reductions with the added benefit of promoting a much healthier confectionery product. |
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No off-flavour, no allergens, non-GMO and no trans fatty acids
Palsgaard® CITREM 4201 is neutral in both taste and colour, and manufactured from non-hydrogenated rapeseed oil, making the product free from trans fatty acids. Palsgaard® CITREM 4201 is non-allergenic and also holds non- GMO status.
Easy
to handle and with a
stable batch-to-batch performance
Unlike most lecithins, Palsgaard® CITREM 4201 is pumpable at room temperature, making the product much easier and more economical to handle. Stable batch-to-batch performance is guaranteed with the use of Palsgaard's specially developed 'Viscosity Reducing Power' method. This quality control ensures chocolate producers will be able to maintain the same viscosity reduction in their confectionery products from batch to batch.
Start experimenting with our recipes
Palsgaard has extensive chocolate application experience and can offer several recipe suggestions with Palsgaard® CITREM 4201. Each can be tailor made to fit the chocolate recipe of your choice: dark, white, or milk chocolate, etc.
We have made our most popular recipe containing Palsgaard® CITREM 4201 available for you to download. This recipe is often used as a starting point for new customers to develop recipes to meet local sensory preferences, raw material needs and individual production parameters.
Download our selected most popular recipe suggestion and the product profile for Palsgaard® CITREM 4201 on this page.
For advice on how to tailor recipes to fit your requirements and order samples of Palsgaard® CITREM 4201, please contact your local Palsgaard partner.
