LECITHIN REPLACEMENT

Dreaming of the perfect chocolate?
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 new production “tool” that can make all of this possible.

Far lower dosages – same effect
Developed as a powerful alternative to lecithin, Pals® AMP  is a state-of-the-art ammonium phosphatide chocolate emulsifier (also known as AMP, Emulsifier YN or E442).
Pals® AMP  has the remarkable ability to outperform lecithin without the usual downsides of lecithin and at far lower dosages. For chocolate manufacturers eager to explore new limits, Pals® AMP has come up with a compelling “more for less” solution that eases production and saves costs.

Outperforming lecithin
Lecithin, the much-used cornerstone of chocolates around the world, has been included in chocolate recipes for more than 60 years. In that time, it has served its purpose well, acting as a functional and reasonably efficient ingredient when it comes to adjusting flow properties and reducing fat content in chocolate.

But it’s not without its drawbacks. For example, the soybased 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.

Pals® AMP  (E442) doesn’t suffer from such difficulties. The newly developed chocolate emulsifier produces properties in chocolate never seen before. It’s based on highly consistent and obtainable raw materials, so its quality isn’t at the mercy of Mother Nature. And perhaps best of all, Pals® AMP  has been documented to outperform normal types of lecithin used by the chocolate industry at all dosage levels – both when producing chocolate and compound chocolate.

More for less