Chocolate Man – a Different Type of Action Hero

Regaining control

Jørgen’s first port of call, therefore, is usually to discuss the use of measurement instruments, such as viscometers, with his customers. Some are invited back to Palsgaard’s well-equipped chocolate labs to undergo training in how to measure rheology with these instruments. The session may be followed up by assistance with setting up a proper chocolate evaluation system at the customer’s production plant, including expert advice on the choice of instruments and their operational usage.

“More manufacturers than you might think are, in reality, flying blind,” says Jørgen. “They don’t really have control of their chocolate because they lack the instruments and processes it takes to keep the product within the right specification. And that can be both costly and time-consuming.”

After 30 years on the job, Jørgen enjoys the chance to share his know-how in this area, helping customers to create a suitable chocolate specification that links closely to their needs – whether it’s for moulded applications, enrobing or spraying, for example – and taking a bird’s eye view of every aspect from process design to training factory staff in the use of a viscometer.

An alternative tool belt

“Over the past three to four years, we’ve developed our chocolate emulsifiers to become more efficient in delivering their functionality. For example, we’ve worked on the basic AMP (ammonium phosphatide, also known as emulsifier YN), patented in the early sixties by Cadbury as a way to remove the off-flavour in light chocolates, turning it into Palsgaard® AMP 4455, which can be added to a standard chocolate to make it more liquid. So, for example, instead of taking a normal moulded chocolate then adding 2 to 3 percent cocoa butter to use the same chocolate for enrobing, you can just add Palsgaard® AMP 4455 along with some of our Palsgaard® PGPR 4190 and you’ll get the same effect. Over time, that’s quite a cost-saving.”

This is exactly the sort of know-how that can make application specialists like Jørgen Holdgaard worth their weight in gold for chocolate manufacturers of all applications and sizes, and in many different parts of the world. And Jørgen finds most are typically eager to discuss their challenges – and opportunities – with anyone who really knows their stuff.

“I’m often met with ‘Do you have some new emulsifiers to show us?’ – to which I answer that, in this business, no one is really interested in brand-new raw materials. Producers, as well as consumers, seem to be content with the existing raw materials that have been used for decades.”

Of course, while Jørgen is justifiably cautious in offering completely new solutions, his company is constantly pushing the bounds of how newer generations of emulsifiers such as AMP or PGPR can be blended and applied for better production and in-store results.

“We can take out lecithin, for example, exchanging it with emulsifiers that offer more powerful functionally and cost-efficiencies. Doing so can also help manufacturers to avoid GMO and allergenic label declarations, too.”

“Working with Palsgaard is perfect for me,” says Jørgen. “Not many people know that we actually invented the industrial food emulsifier. And 100 years later, we’re still finding new ways to refine and apply our founder’s invention to food, food packaging, and other uses. It’s a wonderful journey.”