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.
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