Palsgaard Creates Solution to Reduce Chocolate Costs
The outstanding performance of Palsgaard AMP 4448 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.
19 Mar 2010 ---- Chocolate manufacturers experience an increased market pressure due high raw material prices, and shortage of raw materials like IP soy lecithin. Ammonium Phosphatide – Palsgaard AMP 4448 provides a new solution for chocolate manufacturers enabling them to decrease recipe costs, and at the same time avoiding 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 4448 significantly outperforms lecithin in terms of viscosity reduction in chocolate production. Palsgaard AMP 4448 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 4448 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.
Especially now, Palsgaard AMP 4448 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 4448 offers a stable supply, which means that you do not need to worry about next years supply of IP soy lecithin when using Palsgaard AMP 4448. 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 e.g. from 32 % to 36 %. Making this recipe adjustment would mean substantial increases in costs and therefore competition problems.
Palsgaard AMP 4448 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 4448 enables you to develop new low fat and low calorie products. Even more radical recipe adjustments are possible when combining Palsgaard AMP 4448 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.
Palsgaard AMP 4448 has a number of additional advantages compared to lecithin. Palsgaard AMP 4448 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 4448 the chocolate manufacturer will not experience time consuming and costly production stops. Palsgaard AMP 4448 is in liquid and easy flowing form which makes it easy to dose at any temperature, avoiding heating and excessive energy use.
Palsgaard AMP 4448 is taste and odorless and undetectable in even the mildest types of chocolate. Palsgaard AMP 4448 contains no allergens, and the base material for producing Palsgaard AMP 4448 is based on non-gmo, non-hydrogenated rape seed oil meaning it is an all vegetable product. Palsgaard AMP 4448 also offers a microbiologically safe product.
