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Chocolate & confectionery - Emulsifiers, stabilizers & know-how put to work
Palsgaard is known throughout the world as a 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 crystallization in confectioner
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