AMP emulsifiers Helps Control Chocolate Viscosity

Sunflower-based AMP – the chocolate maker’s best emulsifier alternative to lecithin

Make the simple change with us

Key features
  • Produced in Europe from a sunflower oil origin
  • Custom designed emulsifier to reduce the Casson plastic viscosity in chocolates and compounds
  • Documented functionality
  • Works well with PGPR
  • Allergen-free, non-GMO lecithin alternative
  • Pumpable at room temperature for easy handling
  • Produced in CO2-neutral factories
Key benefits
  • Incomparable viscosity control
  • Optimal moulding – no air bubbles
  • Controlled enrobing – no formation of feet
  • More consistent quality
  • No off-taste in the chocolate
  • Energy savings during production
  • Protection against rising raw ingredient prices

Contact us

Product overview

  • Palsgaard® AMP 4455

    Palsgaard® AMP 4455 is an Ammonium Phosphatide (AMP) which is specially developed for chocolate and compound applications.

    Palsgaard® AMP 4455 is specially designed to make an accurate reduction of the Casson plastic viscosity and yield value in such a way that an efficient replacement of fat and/or lecithin is achieved.

    The functional components of Palsgaard® AMP 4455 are highly concentrated resulting in a viscosity reduction by far stronger than the one known from standard lecithin. In fact, Palsgaard® AMP 4455 can replace lecithin in dosages down to 40% of the lecithin dosage or even better - huge savings on the expensive cocoa butter.

    • Uniform product
    • Documented functionality – VRP-Index 
    • Offers vast cost reduction possibilities
    • Smooth production
    • Fat reduction - cost reduction – low fat
    • Outperforms lecithin
    • Works well with PGPR
    • No allergens and non-GMO
    • Palm-free
    • Kosher / Halal-certified
    • Produced in CO2-neutral factories

    Request access to view additional product details and recipe suggestions