Palsgaard launches new PGPR for chocolate
By Food in Canada staffProcessing Confectionery ingredients
Palsgaard launches a new PGPR (polyglycerol polyricinoleate) product, which would offer chocolate manufacturers more functionality and efficiency.
PGPR is used in chocolate production for mould optimization, flow control and viscosity reduction. Palsgaard PGPR 4190 is designed for chocolate spreads and enrobed and moulded products.
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 to 40 per cent lower than other PGPRs.
Morten Hoffmann Kyed, director of product management at Palsgaard, said, “Palsgaard PGPR 4190 will offer chocolate manufacturers unique, best-in-class functionality. Further, because a tiny drop delivers a huge effect, its benefits also include very high cost-in-use savings.”
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