CHOCOLATE & CONFECTIONERY EMULSIFIERS
Unlock the secret to confectionery perfection with Palsgaard® CrystalPromoter 41 – your ultimate crystal-promoting solution. Say goodbye to production slowdowns caused by prolonged cooling times. Discover how our cutting-edge technology empowers you to meet market demands for healthier treats without sacrificing efficiency.
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Take advantage of our unique insights into consumer trends and specific local requirements, and choose Palsgaard for your next innovative project. Our experienced food technologists are experts at adjusting recipes, optimising flow properties, reducing costs, increasing stability or achieving faster crystallisation – and they are happy to share their know-how. Our fully equipped application centres in Denmark, Turkey and Mexico provide the best bases of understanding the complex nature of chocolate and confectionery manufacturing – and are part of the services we can offer you.
See how you can benefit from our global application centres in this video and read more below:
Going from highly saturated fat solutions to low saturated fat solutions often means stability and crystallisation problems in confectionery products just as changing from hard, fast crystallising fats to more liquid, slow crystallising fats is a well-known challenge. Palsgaard® CrystalPromoter 41 is an excellent crystallisation starter and can play an important role in these cases. Instead of losing 30-50% speed during cooling, only 10-15% will be lost when using Palsgaard® CrystalPromoter 41.
Palsgaard® CrystalPromoter 41 comes in powder form, which makes it easy to melt and distribute in confectionery productions. With Palsgaard® CrystalPromoter 41, a big effect is achieved with a small dosage.
The normal procedure is to add it during the conching step. Depending on the application a dosage of only 0.5 - 2.0% is needed to create the right effect. Palsgaard® CrystalPromoter 41 is non-GMO, trans-free and 100% vegetable fat-based. It consists of special rapeseed oil and is therefore palm-free.