Palsgaard PGPR 4190 for chocolate

Palsgaard has launched a PGPR product for chocolate manufacturers.

PGPR (polyglycerol polyricinoleate) is used in chocolate production for mould optimisation, flow control and viscosity reduction.

Developed exclusively for chocolate, Palsgaard PGPR 4190 is 15% more efficient at controlling viscosity than Palsgaard’s existing PGPR 4150, and is claimed to be used at a dose 30–40% lower than other PGPRs.

Providing functionality and efficiency, other benefits are said to include easier flow, better coating of inclusions, and taste and odour neutrality. The product is subject to Palsgaard’s quality standards, with batch-to-batch checks for uniform stability.

The product is designed for chocolate spreads and enrobed and moulded products. Although it works well with traditional chocolate emulsifier lecithin, it is suitable for Palsgaard AMP 4455, an alternative to lecithin with good organoleptic properties.