Palsgaard offers chocolate makers high level of efficiency

Developed exclusively for chocolate, Palsgaard PGPR 4190 is 15 per cent more efficient at controlling viscosity than Palsgaard PGPR 4150

Denmark-based Palsgaard has launched a new PGPR product which offers chocolate manufacturers the best ever levels of functionality and efficiency.

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

Developed exclusively for chocolate, Palsgaard 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.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. 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 1^st 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.