Chocolate manufacturers today experience an increased market pressure due to high raw material prices, and shortage of raw materials like IP soy lecithin. With ammonium phosphatide, Palsgaard® AMP 4448 provides a new solution for chocolate manufacturers enabling them to decrease recipe costs, and at the same time avoid the shortage situation of IP soy lecithin.
Palsgaard AMP 4448 is the best and most efficient alternative to lecithin in chocolate products. It provides the chocolate manufacturer with a number of valuable advantages. Palsgaard AMP 4,448 significantly outperforms lecithin in terms of viscosity reduction in chocolate production. Palsgaard AMP 4,448 does not encounter the well known ‘lecithin problem’ of increased viscosity above 0.4% dosage, which opens up for new chocolate recipe innovations.
The outstanding performance of Palsgaard AMP 4,448 means that the chocolate manufacturer can save up to 4% cocoa butter or any other vegetable fat in the recipe compared to a recipe containing lecithin, and still achieve the same flow properties in the chocolate. Such a fat reduction will give the chocolate manufacturer considerable savings.
Increased interest due to the high prices of cocoa butter
Especially now, Palsgaard AMP 4,448 is experiencing increased interest due to the high prices of cocoa butter, but also due to the shortage of IP soy lecithin currently experienced by the world market. Palsgaard AMP 4,448 offers a stable supply, which means that you do not need to worry about next year’s supply of IP soy lecithin when using Palsgaard AMP 4,448. Not being able to source the needed lecithin could mean that the chocolate manufacturer would have to adjust the total fat content in the chocolate, for example, from 32% to 36%. Making this recipe adjustment would mean substantial increases in costs and therefore competition problems.
Palsgaard AMP 4,448 is a widely used product in the chocolate industry and can be used in all cocoa based applications. Being able to reduce the cocoa butter content by up to 4% opens up for great innovation potential. Palsgaard AMP 4,448 enables you to develop new low fat and low calorie products. Even more radical recipe adjustments are possible when combining Palsgaard AMP 4,448 with PGPR and other Palsgaard chocolate emulsifiers. In this way it is possible to achieve even greater cost savings. Palsgaard offers its broad expertise in making such recipe adjustments and developments.
Additional advantages of Palsgaard AMP 4,448
Palsgaard AMP 4,448 has a number of additional advantages compared to lecithin. Palsgaard AMP 4,448 is produced in such a way that the functional properties are always on a highly efficient and stable level, securing the chocolate manufacturer a stable and uniform production flow. The stable functional properties from batch-to-batch are of importance in any chocolate production, where time and raw material safety are key concerns. With Palsgaard AMP 4,448 the chocolate manufacturer will not experience time consuming and costly production stops. Palsgaard AMP 4,448 is in liquid and easy flowing form which makes it easy to dose at any temperature, avoiding heating and excessive energy use.
Palsgaard AMP 4,448 is taste and odorless and undetectable in even the mildest types of chocolate. Palsgaard AMP 4,448 contains no allergens, and the base material for producing Palsgaard AMP 4,448 is based on non-gmo, non-hydrogenated rape seed oil meaning it is an all vegetable product. Palsgaard AMP 4,448 also offers a microbiologically safe product.
