It's a chocolate manufacturer's dream: cost-effective and stable control over the viscosity of any type of chocolate, regular or low fat, without the taste or odour downsides of lecithin. Now there's a finely tuned production 'tool' that
can make all of this possible.

A recently released product from Denmark-based Palsgaard, Palsgaard AMP 4455, is a state-of-the-art ammonium phosphatide chocolate emulsifier, also known as AMP, Emulsifier YN or E442.

To find out more, please download this free white paper.