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Create quality chocolates at reduced costs with AMP emulsifiers

Would you like to create tasty, mouthwatering chocolates without the taste and odour of lecithin or beautifully white chocolates without lecithin's tell-tale discolourations? And, would you like to save an extra 2% of cocoa butter?

Read on to discover how sunflower-based Palsgaard® AMP 4455 and rapeseed-based Palsgaard® AMP 4458 make it all possible.


Also your new emulsifier champions?

Sunflower-based Palsgaard® AMP 4455 and its rapeseed-based twin Palsgaard® AMP 4458 are the latest developments 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 6000+ consumer products launched since 2010 (according to Innova Market Insights) more and more chocolate producers around the world have discovered the path to quality chocolates and competitive cost-reductions. Are you next?

And with application centres in Denmark, Türkiye and Mexico implementing Palsgaard® AMPs in your recipes becomes an easy task.

Contact us today to order samples of Palsgaard® AMP 4455 and Palsgaard® AMP 4458 and try them in our extensive library of recipes which we're happy to share with you.



  • Custom-designed emulsifier for chocolates, spreads and compounds
  • Documented functionality and guaranteed batch-to-batch stability
  • Works well with PGPR
  • Based on either sunflower oil or rapeseed oil, ensuring a safe and stable supply
  • Allergen-free, non-GMO lecithin alternative
  • Pumpable at ambient temperature


  • Improved and consistent chocolate quality
  • No off-taste or odour in the chocolate
  • No discolouration of white chocolates
  • Beautifully moulded chocolates without air bubbles
  • Controlled enrobing – no formation of feet
  • Easy to handle in production
  • Cost-savings far surpassing those offered by lecithin


Global confectionery application support

Switching one ingredient for another can be complicated, but replacing lecithin with AMP doesn’t have to be. Our experienced food technologists are experts at adjusting recipes, optimising flow properties, reducing costs, increasing stability or achieving better yield value – and they are happy to share their know-how and help you get started using AMP.

See how you can benefit from our global application centres in this video and read more below:


Much more than just an alternative to lecithin

Lecithin (E322) has been included in chocolate recipes since the 1930s, helping manufacturers reasonably efficiently adjust flow properties, reduce cocoa butter content in chocolate and control production costs.

But it’s not without its drawbacks. For example, the soy-based variety used in the confectionery industry is at the mercy of natural variations in the bean harvests from year to year and region to region. On the one hand, this means fluctuations in supply and prices – adding to the difficulties for manufacturers already dealing with the ups and downs of the cocoa bean market. On the other, the performance of lecithin is highly dependent upon the purity and composition of its raw materials. It is also well-known for imparting off-flavours – an unwelcome effect that varies from batch to batch and from supplier to supplier. It's also an allergen and is becoming increasingly expensive, especially if you're looking for IP soy lecithin. Sunflower lecithin may be allergen-free, but it doesn't perform nearly as well as its soy-based counterpart, as it's typically darker in colour and offers less functionality. And with the current war in Ukraine greatly affecting the supply of sunflower lecithin, it may not be a reliable option.  

With Palsgaard® AMP 4455 (based on sunflower) or Palsgaard® AMP 4458 (based on rapeseed) you'll get the best of both worlds – and more. These specialised allergen-free chocolate emulsifiers produce properties in chocolate never seen before and will perform equally well, making it possible for the chocolate manufacturer to alternate between the two to ensure a stable supply and uniform product quality.

Palsgaard® AMPs (E442) have been documented to outperform normal types of lecithin used by the chocolate industry at all dosage levels – both when producing chocolate and compound chocolate and without the taste, odour and discolouration downsides of lecithin.

Being more than twice as efficient as lecithin Palsgaard® AMPs opens the door to considerable cost-savings. While good quality lecithin may deliver cocoa butter savings of 4%, Palsgaard® AMPs 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.   

Plant-based potential

Plant-based chocolates are becoming increasingly popular, but what's not popular with manufacturers are the increasing costs involved in this. When you are making plant-based chocolates and replacing the milk components, there is a need for 2-3% extra fat to make the chocolate flow properly. Having to add 2-3% extra cocoa butter for functional reasons only, is basically adding cost to the product for no reason – if you're using lecithin, that is. With Palsgaard® AMPs you don't have to. Find out more in this article and try for yourself with these recipe suggestions for plant-based chocolate bars and plant-based hot chocolate.

More sustainable use of cocoa butter

Cocoa butter is an ingredient in high demand, not just for chocolate and confectionery but also for skin care, pharmaceuticals and increasingly for home cooking – and as cocoa farmers are already struggling to meet this demand in a sustainable manner, prices have skyrocketed as a result. By switching from lecithin to Palsgaard® AMP 4455 or Palsgaard® AMP 4458 chocolate manufacturers can make more sustainable use of cocoa butter and save as much as 5 MT of cocoa butter for every MT of lecithin used. 

Microbiologically safe

All batches of Palsgaard® AMPs are produced in hygienic, sealed machinery at temperatures where microorganisms cannot survive. And in the event of contamination further along the supply chain, all microorganism activity would cease in less than a week.

Share our insights in these technical articles


How to create quality chocolates at reduced costs


How to make plant-based chocolate without increasing your costs


How to get control over your ice cream coatings


How to get control over your chocolate inclusions


Why you need expanded rheology information and emulsifier functionality in chocolate production