date:Nov 09, 2015
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 sa