CHOCOLATE & CONFECTIONERY EMULSIFIERS

Create quality chocolates at reduced costs with AMP emulsifiers

Would you like to create tasty, mouthwatering chocolates without the taste and odour of lecithin or beautifully white chocolates without lecithin's tell-tale discolourations? And, would you like to save an extra 2% of cocoa butter?

Read on to discover how sunflower-based Palsgaard® AMP 4455 and rapeseed-based Palsgaard® AMP 4458 make it all possible.

DISCOVER PALSGAARD® AMP

Also your new emulsifier champions?

Sunflower-based Palsgaard® AMP 4455 and its rapeseed-based twin Palsgaard® AMP 4458 are the latest developments in ammonium phosphatide chocolate emulsifiers which have been used by the confectionery industry as an efficient alternative to lecithin since the 1960s.

With more than 6000+ consumer products launched since 2010 (according to Innova Market Insights) more and more chocolate producers around the world have discovered the path to quality chocolates and competitive cost-reductions. Are you next?

And with application centres in Denmark, Türkiye and Mexico implementing Palsgaard® AMPs in your recipes becomes an easy task.

Contact us today to order samples of Palsgaard® AMP 4455 and Palsgaard® AMP 4458 and try them in our extensive library of recipes which we're happy to share with you.

KEY FEATURES

Custom-designed emulsifier for chocolates, spreads and compounds
Documented functionality and guaranteed batch-to-batch stability
Works well with PGPR
Based on either sunflower oil or rapeseed oil, ensuring a safe and stable supply
Allergen-free, non-GMO lecithin alternative
Pumpable at ambient temperature

KEY BENEFITS

Improved and consistent chocolate quality
No off-taste or odour in the chocolate
No discolouration of white chocolates
Beautifully moulded chocolates without air bubbles
Controlled enrobing – no formation of feet
Easy to handle in production
Cost-savings far surpassing those offered by lecithin

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Global confectionery application support

Switching one ingredient for another can be complicated, but replacing lecithin with AMP doesn’t have to be. Our experienced food technologists are experts at adjusting recipes, optimising flow properties, reducing costs, increasing stability or achieving better yield value – and they are happy to share their know-how and help you get started using AMP.

See how you can benefit from our global application centres in this video and read more below:

GLOBAL CONFECTIONERY APPLICATION