Avoiding IP soy lecithin shortage

Palsgaard AMP 4448 (ammonium phosphatide) has been launched to enable chocolate manufacturers to decrease recipe costs and avoid the shortage situation of IP soy lecithin.

The company says the ingredient outperforms lecithin in terms of viscosity reduction in chocolate production.

It does not encounter the well known ‘lecithin problem’ of increased viscosity above 0.4 % dosage, which opens up for new chocolate recipe innovations.

This means chocolate manufacturers can save up to 4 % cocoa butter or any other vegetable fat in the recipe compared to a recipe containing lecithin, and still achieve the same flow properties in the chocolate.