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. With Palsgaard® AMP 4455 that dream has now become a reality.
Just as lecithin (E322) is a phospholipid, so is ammonium phosphatide (E442) but with the important distinction that Palsgaard® AMP 4455 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 the chocolate during production.
In addition to being sustainably sourced and produced, Palsgaard® AMP 4455 offers numerous other benefits, such as:
- Non-GMO origin
- More consistent, safer quality
- Neutral taste and odour
- Pumpable at room temperature for easy handling
- Energy savings during production
- More stable supply
- Microbiologically safe
- Meeting consumer and regulatory demand for lower-fat, lower-calorie products
Palsgaard® AMP 4455 works perfectly together with Palsgaard® PGPR 4150, offering the manufacturer the possibility of added cost-savings in mouldning applications, not to mention a much facilitated production run. By combining AMP and PGPR the manufacturer will be able to control the viscosity of the chocolate and make it envelop inclusions and flow freely into difficult molds.