Non-genetically modified organisms (GMO) chocolate emulsifiers
Palsgaard produce non-GMO chocolate emulsifiers such as polyglycerol polyricinoleate (PGPR), and AMP, which can supplement or outperform lecithin. These ingredients help to cut costs, achieve specific flow properties, and avoid thickening of the chocolate mass when developing low-fat chocolate.
You’ll find a small amount of Palsgaard emulsifiers will go a very long way. By letting the customer take control of each step of the production process, from blending or conching to cooling, the company’s top-of-the-range application centres let the customer fine-tune and prepare their exact chocolate recipes under controlled manufacturing conditions.
Palsgaard also offers a wide range of vegetable fat-based oil binders and crystal promoters to prevent separation in confectionery products.
Our chocolate emulsifiers are designed especially for use in chocolate and confectionery products and are manufactured at dedicated plants designed with state-of-the-art production equipment, in house know-how, and with only PGPR and AMP production in mind. This results in consistently high quality and functional products.