The importance of expanded rheology information and emulsifier functionality in chocolate production
Palsgaard
Product news > Ingredients and additives
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News headlines
- Olam leverages African position with $167M Nigerian biscuit and candy acquisition
- Raw material price hikes boost sales for AAK
- Cargill eyes Eastern Europe with €20m chocolate upgrade in Germany
- Stevia and mint flavours a winning combination, says Cargill consultant
- Cocoa can be the new cranberry, says food marketing guru
- Everyone's talking about stevia at ProSweets - director
- Europe must move to stamp-out cocoa child labour, MEPs tell Commission
Products
Technical / white paper
The importance of expanded rheology information and emulsifier functionality in chocolate production - Palsgaard
23-Jan-2012 -
Rheological single-speed viscosity measurements can cause problems in chocolate production due to lack of information. Flow-curve and three-step viscosity measurements allow for increased understanding of production and the savings of optimal emulsifier usage.
Technical / white paper
Freshen your soft candy with sucrose esters of fatty acids. - Sisterna
07-Nov-2011 -
Toffee, fudge and fondant tend to harden and, if fat is incorporated, become rancid during storage. Sucrose esters stabilise the sugar matrix and encapsulate the fat, thus improving shelf life. Additionally it accelerates the production process.
Application note
Sugar-free chocolate = pleasure: the impossible bet? - Roquette
07-Nov-2011 -
Give consumers the chance to choose their favourite chocolate with sugars - or without. Guarantee eating pleasure whatever their choice. Yes, it’s possible! Find out about an innovative solution.
Video
Chocolate & Confectionery Fats from AAK provide cost saving solutions with no compromise on quality - AAK
21-Sep-2011 -
AAK's products are highly developed and derived from natural and nutritious raw materials like palm and shea.
From our seven production sites worldwide, we supply products to the Chocolate and Confectionery industry, the Edible oils industry as well as for cosmetics...
Application note
Sugars reduction: what consumers want - Roquette
12-Sep-2011 -
Sugars content reduction is a very significant consumer demand, backed by health control programmes around the world. Nutriose®’s ability to help meet this demand - without affecting product taste - makes it a powerful and sustainable way forward.
Technical / white paper
Gear up your panning process with sucrose esters of fatty acids - Sisterna
13-Jun-2011 -
Creating a smooth crispy coating on a candy is a time consuming effort. Sucrose esters can gear up your panning process by shortening the drying time. This can result in a processing time reduction of up to 19%.
Technical / white paper
NEW WHITE PAPER: COMPARING GFSI RECOGNIZED STANDARDS - SGS
31-May-2011 -
The paper discusses the similarities and the differences between the requirements of the GFSI-approved food safety standards. It reviews the merits of a customized single food audit as GFSI standards overlap with environmental, H&S and quality schemes.
Application note
Palsgaard® AMP 4448 – The safe ingredient choice! - Palsgaard
30-May-2011 -
This article discusses the 4 major benefits and 4 additional advantages chocolate manufacturers can achieve by replacing IP soy lecithin with Palsgaard® AMP 4448 - an Ammonium Phosphatide as emulsifier. To read more
Product brochure
World leader in Ammonium Phosphatide - Palsgaard
23-May-2011 -
Palsgaard® AMP 4448 – Ammonium Phosphatide (E 442) is the best and most efficient alternative to lecithin in chocolate and compound products as it significantly outperforms lecithin in terms of viscosity while ensuring a stable supply. Read more...
Technical / white paper
ISO26000-Guidance on Social Responsibility by SGS - SGS
18-Jan-2011 -
“Understanding the ISO26000 Social Responsibility standard and how it relates to and can be assessed alongside other standards” is the new White Paper by SGS. This document is a discussion about social responsibility issues and how they can be managed...
Suppliers
Roquette
Roquette: Offering the best of nature
A private family business for 78 years, Roquette is one of the world’s leading starch processors, offering over 700 sophisticated products – all obtained from renewable resources – to a wide range of industrial sectors. Focusing on nutrition/health and plant chemistry, it is dedicated to the innovation needed to meet today’s and tomorrow’s challenges
Palsgaard
Formulating innovative dairy products requires the best raw materials from the best sources and optimum processing conditions. A detailed understanding of how recipe components and processing conditions interact with each other is essential and all part of our service to our customers.
WILD – We create Great Taste
Rudolf Wild GmbH & Co. KG is part of the WILD Flavors GmbH, which is headquartered in Zug, Switzerland, and is one of the world’s leading suppliers of natural ingredients to the food and beverage industry.
AAK
AAK is the world’s leading supplier of speciality oils and fats for food, infant nutrition and confectionery products.
KMC – Shaping up your sweets
Let us help you optimize your costs! KMC offers a range of highly advanced potato starches as replacement for your current gelling agent. In addition to lowering your cost in use, KMC Gelamyl reduces your exposure to prices fluctuations.
Palsgaard
Emulsifiers for chocolate and confectionery
A ton of chocolate will only typically require 4 to 5 kilos of emulsifier. And, like perfume, a small amount of the right quantities will go a very long way.By letting you take control of each step of the production process, from blending or conching to cooling, our top of the range pilot facilities let you fine-tune and prepare your exact chocolate recipes under controlled manufacturing conditions.
Buhler Group
Looking in to the future of chocolate production, one could easily argue that the industry will look completely different in ten years. Since this prediction is not very difficult, the more important question is what the aspects are that will cause the changes.
Emsland-Stärke GmbH
The starch derivatives, proteins, fibres as well as potato flakes and granules produced by Emsland Group are applied in many cases of the food industry and mainly used as thickener, binding agent, emulsifier or stabilizing additive to create new textures and increase functional value. Based on different kind of raw materials like potatoes or peas, Emsland Group creates innovative products for further industrial processing in tune with nature.
Gadot Biochemical Industries
Gadot Biochemical Industries (GBI) is one of the leading companies in the field of food ingredients and fine chemicals.
Sisterna B. V.
Sisterna is the world’s forerunner in the research and development of high-grade sucrose esters.
