Plant-based chocolate manufacturers have a new ingredient to add to their toolbox: Palsgaard AMP 4455, an emulsifier which Palsgaard claims is twice as efficient as lecithin and can reduce the amount of cocoa butter used in plant-based chocolate formulations while achieving the same desired mouthfeel and texture consumers expect.
Read more about it via https://www.foodnavigator-usa.com/Article/2022/01/26/Breakthrough-ingredient-for-plant-based-chocolate-Palsgaard-highlights-high-performing-lecithin-replacement?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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