Palsgaard launches PGPR for chocolate

PGPR (polyglycerol polyricinoleate) is used in chocolate production for mould optimisation, flow control and viscosity reduction. Compared to the Palsgaard® PGPR 4150, the company’s latest offering takes PGPR performance to new levels.

Developed exclusively for chocolate, Palsgaard® PGPR 4190 is 15% more efficient at controlling viscosity than Palsgaard® PGPR 4150, and can be used at a dose 30-40% lower than other PGPRs, making it highly cost-effective.

Other benefits include easier flow, better coating of inclusions, and taste- and odour-neutrality. Palsgaard® PGPR 4190 will be subject to Palsgaard’s unique quality standards, with batch-to-batch checks guaranteeing uniform stability.

Palsgaard® PGPR 4190 is designed for chocolate spreads and enrobed and moulded products. (Photo courtesy: Palsgaard) 

Morten Hoffmann Kyed, Director of Product Management at Palsgaard, said: “We’ve led the market for many years, but this really is the next level for PGPR. Palsgaard® PGPR 4190 is the result of years of research and innovation, and it will offer chocolate manufacturers unique, best-in-class functionality. Furthermore, because a tiny drop delivers a huge effect, its benefits also include very high cost-in-use savings.”

Palsgaard® PGPR 4190 is designed for chocolate spreads and enrobed and moulded products. Although it works well with traditional chocolate emulsifier lecithin, it is an ideal partner for 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.