Palsgaard will share its knowledge in non-GMO chocolate emulsifiers with food manufacturers at FIE.
The company will be at booth #6P14. Palsgaard will exhibit its emulsifiers and emulsifier/stabiliser blends, which are custom designed for use within cake mixes, chocolate, dairy, ice cream, mayonnaise, dressings and margarine.
In addition, Palsgaard will share new ideas for finished products based on their emulsifiers.
Chocolate manufacturers aim for 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.
Palsgaard can ensure this at FIE with the launch of its new lecithin-beating emulsifier, Palsgaard AMP 4455.
The non-GMO sunflower-based emulsifier can be used as a new and highly effective avenue to explore potential savings and expand profit margins.
For example, the use of lecithin in chocolate at a dosage of 0.4% normally provides cocoa butter or vegetable fat savings of 4%. At the same dosage level, however, Palsgaard AMP 4455 can extend these savings by an additional 2% - 3% to create a total potential saving of up to 7%.
Unlike lecithin, the taste neutrality of Palsgaard AMP 4455 lets you use it at high dosages with applications sensitive to off-flavours such as crumb chocolate with its low content of cocoa solids, white chocolate, or white confectionary spreads.
The emulsifier contains no allergens, has a proven low risk of microbiological contamination, is easy to use at ambient temperatures and can be delivered with Kosher and Halal certificates.
