In chocolate and confectionery, the ability to maximize cost efficiencies, achieve specific flow properties and avoid thickening in low-fat chocolate have always been high priorities. To support these aims, Palsgaard provides non-GMO chocolate emulsifiers such as PGPR and AMP, which can safely and sustainably supplement or even outperform lecithin. And we offer vegetable fat-based oil binders and crystal promoters to prevent separation, too.
Recently, sustainably sourced and produced ingredients have become an increasing global priority. Recognising this, Palsgaard’s sustainable emulsifiers are ready to help you step up to the challenges of:
With many years of experience in the manufacture of baked goods, ice cream and fat-based fillings, Palsgaard is the ideal partner for developing a complete range of complex confectioneries from chocolate-coated Swiss rolls to ice cream.
Our extensive expertise in rheology and chocolate flow properties, combined with state-of-the-art equipment and special focus on sustainability, enables you to produce quality products and protect your brand for the future.
Adjusting your chocolate and confectionery recipes, optimising their flow properties, reducing costs and solving seemingly impossible problems are just some of the services we offer our customers at our application centers in Denmark, Singapore and Mexico.
Whereas lecithin normally requires heating before usage, the liquid form of our PGPR and Ammonium Phosphatide emulsifiers at ambient temperature makes them easy to dose at any temperature. No specially heated storage facilities are needed, saving time and effort.
We dispatch our products worldwide, delivering them on time, every time. Our standard supply lead time is just three weeks from confirmation of your order until it leaves our factories. All products delivered from Palsgaard's production facilities comply with relevant EU legislation, and our Documentation department is on hand to help you with any queries.
Contact us today to find out how we can help you to control your chocolate viscosity.