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.
World leader in non-GMO chocolate emulsifiers
Palsgaard is known throughout the world as a global market leader in non-GMO chocolate emulsifiers, such as PGPR, AMP, and CITREM, all of which can supplement or outperform lecithin.
These ingredients offer you numerous ways to cut costs, enabling you to achieve specific flow properties, whilst at the same time avoiding the thickening of the chocolate mass when developing low-fat chocolate. Palsgaard also offers a wide range of vegetable fat based oil binders to prevent separation in confectionery products.
Take advantage of fully optimized recipes
Adjusting recipes, optimizing flow properties, reducing costs and making the impossible possible are just some of the services we offer our customers at our pilot plants situated in both Denmark and Mexico.
Our extensive expertise in rheology and chocolate flow properties, combined with state of the art equipment, makes us the world leader in chocolate and confectionery emulsifiers, and we are happy to share our comprehensive knowledge built on many years of experience.
Palsgaard can offer you:
For further information, please see www.palsgaard.com