Ammonium phosphatide (AMP) is a powerful and sustainable non-GMO emulsifier used successfully by the chocolate industry since the 1960s as an efficient alternative to lecithin.
Just as lecithin (E322) is a phospholipid, so is ammonium phosphatide (E442) but with the important distinction that AMP has been created specifically for use in chocolate and confectionery. This allows it to effectively outperform lecithin in reducing the chocolate’s plastic viscosity and yield value at a much smaller dosage, giving the chocolate producer much greater control of the flow properties of his/her chocolate during production.
In addition to being sustainably sourced and produced, Palsgaard AMPs offer numerous other benefits, such as:
Switching to an AMP-based emulsifier – and reaping its many benefits – may be easier than you think. Palsgaard has many years of experience with identifying optimal recipe settings, and our application specialists are always keen to assist you to find hidden savings that can ensure competitiveness and secure a healthy bottom line. We offer expert application services at our confectionery application centers on three continents to help you achieve your individual product goals. And we have sustainable sourcing and production as the key drivers of everything we do.
Our newest ground-breaking development - Palsgaard® AMP 4455 is a new chocolate emulsifier that meets or exceeds the effects of lecithin at far lower dosages as it outperforms lecithin in reducing the chocolate’s plastic viscosity and yield value – using as little as 40% of the normally applied dosage.
Nothing gives you as much control over viscosity as Palsgaard® AMP 4455. Whether you’re working with regular or low-fat recipes, you can get all the control you need – and without the taste or odour common with lecithin. The key to this emulsifier’s outstanding performance is that increasing the dosage of Palsgaard® AMP 4455 doesn’t increase yield value. Instead, you can dose up to 1% Palsgaard® AMP 4455 to achieve the desired viscosity reduction. It’s this unique ability that opens the door to new low-fat and low-calorie recipes.
If your end-consumer is sensitive to changes in your chocolate recipe, but you still want to make energy, raw ingredient and cost-savings, as well as gain better production control, then Palsgaard® AMP 4455 is just right for the job. Our application specialists can help you determine what – if any – changes you need to make, keeping your consumer’s eating experience just the way they like it.
Palsgaard identified AMP many years ago as potentially the best and most functional viscosity-reducing chocolate emulsifier. We’ve worked closely with customers with very different chocolate systems and in different parts of the world to constantly re-approach and refine every aspect of AMP-based solutions to their challenges.
Palsgaard® AMP 4455 has been specifically developed to provide a high degree of safety against microbiological organisms such as E-Coli and salmonella, and all batches of Palsgaard® AMP 4455 are produced in hygienic, sealed machinery at temperatures where microorganisms cannot survive. In the event of contamination further along the supply chain, inoculation tests confirm that all microorganism activity would cease in less than a week.
Soya-based lecithin is very sensitive to harvest variations, causing fluctuations in supply and prices and influencing the purity of its raw materials. Palsgaard® AMP 4455 doesn’t suffer from such difficulties. It’s primarily manufactured using a combination of refined and deodorised sunflower oil and glycerine, making it a 100% plant-based product. Sunflower oil is one of the major vegetable oils on the world commodities market, which ensures a stable supply and minimises price variations.
Check out our video explaining how we work with chocolate and confectionery producers around the world