Palsgaard unveils new PGPR for chocolate makers
By Bakers Journal
Palsgaard has launched a new PGPR for chocolate manufacturers.
Palsgaard® PGPR 4190 is designed for chocolate spreads and enrobed and moulded products. PGPR (polyglycerol polyricinoleate) is used in chocolate production for mould optimization, flow control and viscosity reduction. Palsgaard’s latest offering PGPR 4190 is 15 per cent more efficient at controlling viscosity than Palsgaard® PGPR 4150, and can be used at a dose 30-40 per cent lower than other PGPRs, making it highly cost-effective.
Although it works well with traditional chocolate emulsifier lecithin, it is pairs best with Palsgaard® AMP 4455, an alternative to lecithin with better organoleptic properties. Both products will be showcased at the World Confectionery Conference on 1st June.
The result of intensive research at Palsgaard’s main R&D centre in Denmark, Palsgaard® PGPR 4190 is manufactured in the company’s specialist facilities in the Netherlands, where all production is CO2-neutral, and which have recently undergone extensive equipment upgrades.