PALSGAARD® 4201 is a newly-developed citric acid ester of mono- and di-glycerides with unique properties when used in various food systems. PALSGAARD® 4201 has been specially developed to replace lecithin in e.g. chocolate systems, etc., where the main functionality is to lower the viscosity and yield value.
For chocolate systems soya lecithin is most often used to lower the viscosity of the liquid chocolate mass during processing. Here the industry is faced with several challenges when relying on this emulsifier. Obtaining non-GMO soya lecithin with a full Identity Preserved (IP) status is a growing problem, due to limited supplies on the world market. Furthermore, it has been documented that dosages of lecithin higher than 0.4% increase the yield value of the chocolate mass, making it necessary either to add extra cocoa butter or PGPR to the chocolate.
PALSGAARD® 4201 has the unique property that it lowers both the viscosity of the chocolate mass and the yield value. This means that the chocolate industry can further reduce total fat content by using this new “double function” emulsifier. Due to its special chemical composition, the ability of PALSGAARD® 4201 to lower the viscosity in chocolate systems is much improved by comparison with the standard citric acid esters otherwise found on the market.
Another interesting feature of PALSGAARD® 4201 is its ability to function as a wetting agent in instant chocolate drink powder. Trials have shown that the new citric acid ester has an equivalent effect to soya lecithin when tested in a milk system. Another advantage is that PALSGAARD® 4201 is relatively low in viscosity, and thereby easier to spray through the nozzle system in comparison with soya lecithin, which typically needs to be heated to reduce viscosity. The observations with instant chocolate drink powders open up the possibility of using PALSGAARD® 4201 as an instantizing agent for other powdered food preparations intended for re-hydration in water or milk.
PALSGAARD® 4201 is non-GMO and non-hydrogenated.