Chocolate manufacturers around the world need to save costs and ensure consistent, stable supply. Palsgaard® AMP 4448 - an ammonium phosphatide - offers a unique solution to achieve both aims.
Palsgaard® AMP 4448 (E 442) is an emulsifier that has been used successfully by the chocolate industry since the 1960s to reduce the viscosity of the chocolate mass during production. Known as a highly efficient alternative to lecithin (E 332), both in chocolate and compound products, this ingredient significantly outperforms lecithin in terms of viscosity reduction in chocolate manufacture. Palsgaard® AMP 4448 also offers favourable cost-in-use calculations compared with lecithin.
Palsgaard® AMP 4448’s outstanding performance lets you save up to 4% on cocoa butter or any other vegetable fat in the recipe compared with a formulation containing lecithin. Lecithin cannot achieve this due to the thickening effect above a 0.4% dosage. Savings are achieved without compromising flow properties.
Palsgaard® AMP 4448 also enables you to develop exciting new low-fat and low-calorie products. Radical recipe adjustments are possible by combining Palsgaard® AMP 4448 and PGPR with other Palsgaard chocolate emulsifiers for even greater savings.
Palsgaard® AMP 4448, unlike lecithin, is both tasteless and odourless, and is completely undetectable, even in the mildest types of chocolate, up to dosages of 1%.
Every batch of Palsgaard® AMP 4448 is tested on a specially designed chocolate system where the exact "viscosity-reducing power" of the batch is determined. This makes sure that each batch of the ingredient delivers the same effect.
Because Palsgaard® AMP 4448 is based on unhardened rapeseed oil, the viscosity of the emulsifier remains low over a large temperature interval. Unlike some lecithins, Palsgaard® AMP 4448 does not need to be heated before use, offering further savings in energy resources.
Palsgaard® AMP 4448 is based on non-GMO, non-hydrogenated rapeseed oil, meaning it is an all-vegetable product. Palsgaard® AMP 4448 can be manufactured using any edible vegetable oil or fat base. This guarantees both stable supply and non-GMO status now and for the future.
Palsgaard meets the most stringent quality and food safety standards. Palsgaard® AMP 4448 is produced according to HACCP and GMP requirements, and in addition, production is certified to ISO 9001, 22000 and meets all BRC standards. Palsgaard® AMP 4448 can also be delivered with halal and kosher certificates.
Palsgaard doesn't just offer a wide range of emulsifiers, oil binders and crystal promoters for confectionery. We also offer expert application services at our confectionery application centers on three continents to help you achieve your individual product goals.
We've made a selection of our most popular recipes with Palsgaard® AMP 4448 available for you to download. These recipes are often used as a starting point for new customers to develop recipes to meet local sensory preferences, raw material needs and individual production parameters. Use them to discover how Palsgaard® AMP 4448 can assist you in designing the very best products for the future.
Check out our video explaining how we work with chocolate and confectionery producers around the world