Emulsifiers & Stabilizers
FOR CONFECTIONERY
In chocolate and confectionery, the ability to maximize cost efficiencies, achieve specific flow properties and avoid thickening in low-fat chocolate have always been high priorities. To support these aims, Palsgaard® provides non-GMO chocolate emulsifiers such as PGPR and AMP, which can safely and sustainably supplement or even outperform lecithin. And we offer vegetable fat-based oil binders and crystal promoters to prevent separation, too.
Recognising this, Palsgaard®’s responsibly produced emulsifiers are ready to help you step up to the challenges of:
- Maintaining product quality
- Getting more out of your raw materials
- Using less energy in production
- Better management of raw material shortages
- Increased control of harvest variations
- Greater supply chain control