What’s New?

Dec-2013: CT-radically NEW Technology

nouCryovac® CT films vs Conventional Shrink films


May-2010: Palsgaard® AMP 4448

Did you know that Palsgaard offers the most efficient alternative to lecithin in chocolate and ..?


Stabilizers and emulsifiers for chocolate

Palsgaard A /S is a company specialized in the production of polyglycerol-polyricinoleate (PGPR), which also produces other products such as ammonium phosphate (YN) and mono-diglycerides.

Advantages in the manufacture of chocolate

Without foreign flavors
Palsgaard ® products use, free of any foreign flavors, is especially important for chocolate containing small amounts of cocoa, for example milk chocolate and white chocolate.

Flexibility in chocolate production
Stabilizers and emulsifiers Palsgaard® solves problems associated with uneven flow of liquid chocolate mass. Palsgaard_4125a

Without sedimentation
Using Palsgaard ® products at different dosages, are not producing blocking problems caused by automatic dosing pump. Due to the high concentration of PGPR, the product can be added to a lower dosage than standard and also helps to reduce the fat content of chocolate.
Cocoa butter is an expensive raw material for chocolate manufacturers, and the use of Palsgaard PGPR 4150 can result in considerable savings the cost price of most chocolate recipes.
The adition of PGPR 4150 can solve various processing problems.
- No air bubbles
- Improving moulding
- Moulding with inclusions.
Enrobing is one of the most viscosity dependent processes in chocolate production, where the flow properties must be adjusted very precisely in order to obtain the desired thickness of chocolate coating.