Technical / White Paper
New chocolate emulsifier puts the squeeze on costs
With the price of cocoa butter skyrocketing the chocolate industry’s profit margins are squeezed more tightly than ever. Management asks if all possible savings have been identified in their company’s recipes. And they’re keen to explore new cost saving opportunities. Thanks to emulsifier specialist Palsgaard, there’s a new and highly effective way to explore potential savings and expand profit margins. Called Palsgaard® AMP 4455, this new emulsifier meets or exceeds the effects of lecithin at vastly reduced dosages. And it’s enabling Palsgaard’s customers to take back control of their costs.
