CHOCOLATE & CONFECTIONERY EMULSIFIERS

Crystal promoters for confectionery products

Unlock the secret to confectionery perfection with Palsgaard® CrystalPromoter 41 – your ultimate crystal-promoting solution. Say goodbye to production slowdowns caused by prolonged cooling times. Discover how our cutting-edge technology empowers you to meet market demands for healthier treats without sacrificing efficiency.

We'll guide you to the fast track

With Palsgaard® CrystalPromoter 41 you can optimise the crystallisation speed in a broad range of applications ranging from unhardened CBS -, CBR - low-trans CBS compounds to low-saturated fat fillings or confectionery fat systems where cooling takes too long in the cooling tunnel.

And with application centres in Denmark, Türkiye and Mexico implementing Palsgaard® CrystalPromoter 41 in your recipes becomes an easy task.

KEY FEATURES

Specialised vegetable fats for confectionery systems
Easy-to-melt powder
Works well with AMP and PGPR
No trans-fats and non-GMO
Palm-free

KEY BENEFITS

Faster cooling
Avoidance of decreased capacity
Faster demoulding possible
Faster packaging after end production
Prolonged shelf-life
Less “start-migration”

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Global confectionery application support

Take advantage of our unique insights into consumer trends and specific local requirements, and choose Palsgaard for your next innovative project. Our experienced food technologists are experts at adjusting recipes, optimising flow properties, reducing costs, increasing stability or achieving faster crystallisation – and they are happy to share their know-how. Our fully equipped application centres in Denmark, Turkey and Mexico provide the best bases of understanding the complex nature of chocolate and confectionery manufacturing – and are part of the services we can offer you.

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

GLOBAL CONFECTIONERY APPLICATION

Fast crystallisation of confectionery products

Going from highly saturated fat solutions to low saturated fat solutions often means stability and crystallisation problems in confectionery products just as changing from hard, fast crystallising fats to more liquid, slow crystallising fats is a well-known challenge. Palsgaard® CrystalPromoter 41 is an excellent crystallisation starter and can play an important role in these cases. Instead of losing 30-50% speed during cooling, only 10-15% will be lost when using Palsgaard® CrystalPromoter 41.

Small dosage – big effect

Palsgaard® CrystalPromoter 41 comes in powder form, which makes it easy to melt and distribute in confectionery productions. With Palsgaard® CrystalPromoter 41, a big effect is achieved with a small dosage.

The normal procedure is to add it during the conching step. Depending on the application a dosage of only 0.5 - 2.0% is needed to create the right effect. Palsgaard® CrystalPromoter 41 is non-GMO, trans-free and 100% vegetable fat-based. It consists of special rapeseed oil and is therefore palm-free.