New Chocolate Emulsifier Offers Lecithin-Beating Functionality

By Palsgaard

It's a chocolate manufacturer's dream: 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. Now there's a finely tuned production 'tool' that can make all of this possible. A recently released product from Denmark-based Palsgaard, Palsgaard AMP 4455, is a state-of-the-art ammonium phosphatide chocolate emulsifier, also known as AMP, Emulsifier YN or E442. To find out more, please download this free white paper.

Enter your details below to view the free white paper

By downloading this whitepaper, you acknowledge that GlobalData may share your information with our white paper partners/sponsors who may contact you directly with information on their products and services.

Visit our Privacy Policy for more information about our services, how GlobalData may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications. Our services are intended for corporate subscribers and you warrant that the email address submitted is your corporate email address.