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
Using less raw material to obtain the same result is a key aim for any manufacturer whether they use soy, sunflower or rapeseed lecithin. And this is precisely where Palsgaard® AMP 4455 has its most striking advantage. In fact, it’s possible to use as little as 40 percent of the dosage required
with any of the lecithin types mentioned above. Clearly, any dosage reduction approaching such levels will dramatically decrease total consumption of emulsifiers.
Of course, the actual required dosage depends on a number of factors, including the chocolate system (milk, dark, white or crumb chocolate, for example) and the current total fat
content of the chocolate produced. For many manufacturers, a level approaching half the current dosage levels will be more realistic. But even Palsgaard® AMP 4455’s most extreme reduction achievements have been consistently demonstrated in trials with chocolates using 0.4% and 0.5% lecithin dosages.
Picking a winner: AMP
AMP has been used by the chocolate industry as a chocolate emulsifier since the late 1950’s, and
is well known as a strong alternative to lecithin types such as GMO and non-GMO soy lecithin,
sunflower lecithin and rapeseed lecithin.
Pals identified AMP many years ago as potentially the best and most functional viscosity reducing
chocolate emulsifier. And we’ve been unrelenting in our efforts to realise this potential,
working closely with customers with very different chocolate systems and in different parts of the world
to constantly re-approach and refine every aspect of our AMPs.
Avoid the “Thickening Effect”
Today, most manufacturers use soy lecithin, sunflower lecithin or rapeseed lecithin as their chocolate emulsifiers. All can potentially cause a problem well-known to production managers throughout the chocolate industry, known at Pals as the “Thickening Effect”.
Occurring at dosages of around 0.4 to 0.5 percent, the Thickening Effect describes an increase in yield value that can slow down production and place both the quality and the cost-effectiveness of the final product at risk. In fact, many chocolate recipes may have been formulated with the Thickening Effect in mind, and lecithin has, therefore, dictated a natural barrier to product development.
Pals® AMP doesn’t encounter this problem. Instead, manufacturers can dose up to 1 percent Pals® AMP to achieve the desired viscosity reduction. And it’s this unique ability that opens the door to new, low-fat, lowcalorie and low-cost recipes. With Pals® AMP, you now have a unique tool to explore the limits of cost
reduction while maintaining the quality of your chocolate.
Neutral taste
Lecithin is well known for imparting off-flavours – an unwelcome effect that varies from batch to batch and from supplier to supplier. Pals® AMP, however, is designed to be a taste-neutral product, enabling it to be used at high dosages in applications sensitive to off-flavours such as crumb chocolate with its low content of cocoa solids, white chocolate, or confectionary spreads.
Viscosity Reducing Power (VRP)
for improved batch-to-batch stability
Production costs are also closely tied to your ability to achieve and maintain consistent product quality,
producing batch after batch of your company’s top products and securing customer loyalty.
Pals has a unique approach to ensuring functional stability in chocolate: no Pals® AMP emulsifier batch is supplied without undergoing extensive testing in chocolate. Called the VRP method, this ensures every batch meets the specified viscosity reductions to produce the same rheological results every time. Thanks to VRP, no unfavorable recipe adjustments are needed.
The safest choice for the future of food
Non-GMO and non-allergenic
An increasing number of chocolate manufacturers choose non-GMO ingredients for their chocolate recipes to closely align with consumer and regulatory concerns. Pals® AMP , which is based on raw materials of a non-GMO origin and can be classified as both non-GMO and non-allergenic, neatly and cost-effectively answers these concerns.
Microbiologically safe
Chocolate manufacturers also face the challenge of keeping production equipment clean and the chocolate free of microbiological organisms such as E. coli and salmonella.
Here too, Pals® AMP is far superior to lecithin. In fact, the new emulsifier has been specifically developed to provide a high degree of safety against such pathogens, and all batches of Pals® AMP are produced in hygienic, sealed machinery at temperatures where it’s impossible for microorganisms to survive. In the event of contamination further along the supply chain, inoculation tests confirm that all microorganism activity would cease in less than a week.
Practically unlimited supply
Pals® AMP is primarily manufactured using a combination of refined and deodorised sunflower oil and glycerine, making it a 100%-vegetable based product. Sunflower oil is one of the major vegetable oils on the world market, which ensures a stable supply and minimises price variations. At the same time, all the raw materials used are Kosher and Halal-certified.
A closer fit to market needs
Pals® AMP is a showcase of compliance with widely demanded manufacturer and consumer preferences,
offering the following important attributes:
• 100% vegetable-based (sunflower oil and glycerine in stable supply)
• Non-GMO, non-soy
• Contains no allergens
• Kosher and Halal certifications available
• Proven low risk of microbiological contamination
• AMP’s proven track record in chocolate
• Pumpable at room temperature for easy handling
Profits under pressure
With the prices of cocoa butter and other cocoa ingredients steadily climbing, and a high degree of uncertainty about the future, the chocolate industry’s profit margins are squeezed more tightly than ever before. Management is asking whether all possible potential savings have been identified in their company’s recipes. And they’re keen to explore new costsaving
opportunities.
Pals® AMP gives production managers a new and highly effective avenue to explore potential savings and
expand profit margins. This new chocolate emulsifier meets or exceeds the effects of lecithin at vastly reduced dosages. And it’s enabling chocolate-producers to take back control of their costs.
Out-saving lecithin
Using lecithin in chocolate at a dosage of around 0.4 percent normally provides cocoa butter or vegetable fat savings of around 4 percent. At the same dosage level, however, Pals® AMP can extend these savings by an additional 2-3 percent to create a total potential saving of 6-7 percent.
While actual savings may vary over time due to fluctuating raw material prices and the different qualities of ingredients in use, reducing cocoa butter usage by an additional 2-3 percent could be expected to translate to savings of EUR 1.0-1.75 million per 10,000 tons of produced chocolate. And that’s a difference management will certainly notice.
Driving savings higher
For special applications where the taste profile isn’t a critical parameter – as with chocolate drops used in cookies, or chocolate used for enrobing a cake, countlines or biscuits – there’s even more flexibility to use less cocoa butter. Here, Pals® AMP can take cost savings far beyond the limits of lecithin, continuing to reduce the viscosity of the chocolate even at dosages of 0.6 or 0.7 percent – still without encountering the thickening effect.
At these dosage levels, increased savings of around 4-5 percent can be made on cocoa butter, translating to total cocoa butter savings of 8-9 percent when the traditional lecithin saving is taken into account.
Easy reformulation
If you have a long list of chocolate recipes, switching to AMP as an emulsifier may seem like a time-consuming and difficult task. In fact, the reverse is true. A good way to begin is to simply set the Pals® AMP dosage to half of the current lecithin dosage, and see if this produces the
same rheological properties of the chocolate. Only a few rheological tests and dosage adjustments should be needed to reach the target rheology.
For any further info about Pals AMP please feel free to contact me
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