Create quality chocolates at reduced costs with AMP emulsifiers

Create quality chocolates at reduced costs with AMP emulsifiers

Also your new emulsifier champions?

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
  • Produced in CO2-neutral factories
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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More sustainable use of cocoa butter

Cocoa butter is an ingredient in high demand, not just for chocolate and confectionery but also for skin care, pharmaceuticals and increasingly for home cooking – and as cocoa farmers are already struggling to meet this demand in a sustainable manner, prices have skyrocketed as a result. By switching from lecithin to Palsgaard® AMP 4455 or Palsgaard® AMP 4458 chocolate manufacturers can make more sustainable use of cocoa butter and save as much as 5 MT of cocoa butter for every MT of lecithin used.   

Plant-based potential

Plant-based chocolates are becoming increasingly popular, but what's not popular with manufacturers are the increasing costs involved in this. When you are making plant-based chocolates and replacing the milk components, there is a need for 2-3% extra fat to make the chocolate flow properly. Having to add 2-3% extra cocoa butter for functional reasons only, is basically adding cost to the product for no reason – if you're using lecithin, that is. With Palsgaard® AMPs you don't have to. Find out more in this article and try for yourself with these two recipe suggestions.

Much more than just an alternative to lecithin

Lecithin (E322) has been included in chocolate recipes since the 1930s, helping manufacturers reasonably efficiently adjust flow properties, reduce cocoa butter content in chocolate and control production costs.

But it’s not without its drawbacks. For example, the soy-based variety used in the confectionery industry is at the mercy of natural variations in the bean harvests from year to year and region to region. On the one hand, this means fluctuations in supply and prices – adding to the difficulties for manufacturers already dealing with the ups and downs of the cocoa bean market. On the other, the performance of lecithin is highly dependent upon the purity and composition of its raw materials. It is also well-known for imparting off-flavours – an unwelcome effect that varies from batch to batch and from supplier to supplier. It's also an allergen and is becoming increasingly expensive, especially if you're looking for IP soy lecithin. Sunflower lecithin may be allergen-free, but it doesn't perform nearly as well as its soy-based counterpart, as it's typically darker in colour and offers less functionality. And with the current war in Ukraine greatly affecting the supply of sunflower lecithin, it may not be a reliable option.  

With Palsgaard® AMP 4455 (based on sunflower) or Palsgaard® AMP 4458 (based on rapeseed) you'll get the best of both worlds – and more. These specialised allergen-free chocolate emulsifiers produce properties in chocolate never seen before and will perform equally well, making it possible for the chocolate manufacturer to alternate between the two to ensure a stable supply and uniform product quality.

Palsgaard® AMPs (E442) have been documented to outperform normal types of lecithin used by the chocolate industry at all dosage levels – both when producing chocolate and compound chocolate and without the taste, odour and discolouration downsides of lecithin.

Being more than twice as efficient as lecithin Palsgaard® AMPs opens the door to considerable cost-savings. While good quality lecithin may deliver cocoa butter savings of 4%, Palsgaard® AMPs will deliver an additional 2%, translating to annual savings of 700,000€ for a medium-size manufacturer producing 10,000 MT of chocolate per year.   

Microbiologically safe

All batches of Palsgaard® AMPs are produced in hygienic, sealed machinery at temperatures where microorganisms cannot survive. And in the event of contamination further along the supply chain, all microorganism activity would cease in less than a week.

Product overview

  • Palsgaard® AMP 4455
    DESCRIPTION

    Palsgaard® AMP 4455 is an Ammonium Phosphatide (AMP) which is specially developed for chocolate and compound applications.

    Palsgaard® AMP 4455 is specially designed to reduce the Casson plastic viscosity and yield value in chocolate- and compound products, and represents a new generation of very efficient Ammonium Phosphatides.

    Palsgaard® AMP 4455 is specially designed to make an accurate reduction of the Casson plastic viscosity and yield value so that an efficient replacement of fat and/or lecithin is achieved.
    The functional components of Palsgaard® AMP 4455 are highly concentrated resulting in a viscosity reduction by far stronger than the one known from standard lecithin. In fact, Palsgaard® AMP 4455 can replace lecithin in dosages down to 40% of the lecithin dosage or even better - huge savings on the expensive cocoa butter.

    KEY FEATURES AND BENEFITS
    • Based on sunflower oil
    • Uniform product
    • Documented functionality – VRP-Index 
    • Offers vast cost-reduction possibilities
    • Smooth production
    • Fat reduction - cost reduction – low fat
    • Outperforms lecithin
    • Works well with PGPR
    • No allergens and non-GMO
    • Palm-free - based on rapeseed oil
    • Kosher / Halal-certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions

  • Palsgaard® AMP 4458
    DESCRIPTION

    Palsgaard® AMP 4458 is an Ammonium Phosphatide (AMP) which is specially developed for chocolate and compound applications.

    Palsgaard® AMP 4458 is specially designed to make an accurate reduction of the Casson plastic viscosity and yield value in such a way that an efficient replacement of fat and/or lecithin is achieved.

    The functional components of Palsgaard® AMP 4458 are highly concentrated resulting in a viscosity reduction far stronger than the one known from standard lecithin. In fact, Palsgaard® AMP 4458 can replace lecithin in dosages down to 40% of the lecithin dosage or even better - huge savings on the expensive cocoa butter.

    KEY FEATURES AND BENEFITS
    • Based on rapeseed oil
    • Uniform product
    • Documented functionality – VRP-Index 
    • Offers vast cost-reduction possibilities
    • Smooth production
    • Fat reduction - cost reduction – low fat
    • Outperforms lecithin
    • Works well with PGPR
    • No allergens and non-GMO
    • Palm-free - based on rapeseed oil
    • Kosher / Halal-certified
    • Produced in CO2-neutral factories
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions