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In the world of chocolate and confectionery, the most important priorities are maximising cost efficiency, achieving specific flow properties and preventing thickening in low-fat chocolate. Ingrizo supports these goals by offering non-genetically modified chocolate emulsifiers such as PGRP and AMP, which can supplement or even supersede lecithin safely and sustainably. Our oil binders and crystal promotors based on vegetable oil can be used to prevent phase separation.



    • Responsibly produced emulsifiers
    • Excellent emulsion stability for high-quality products
    • Recipe optimisation for cost efficiency
    • Solutions to complex problems in our application centres
    • Sharing insights in technical articles


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