Chocolate and confectionery emulsifiers - by Palsgaard

Palsgaard is known throughout the world as the global market leader in non-GMO chocolate emulsifiers such as PGPR,and AMP, which can supplement or outperform lecithin.These ingredients help to achieve specific flow properties, avoid thickening of the chocolate mass when developing low-fat chocolate and even cut costs. Alongside these emulsifiers, we also offer a wide range of vegetable fat-based oil binders and crystal promoters to prevent separation and accelerate crystallisation in confectionery products. With many years of experience in the manufacture of baked goods, ice cream and fat-based fillings, Palsgaard is the ideal partner for developing a complete range of complex confections from chocolate-coated Swiss rolls to ice cream.