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Palsgaard new PGPR ensures better chocolate production

Palsgaard

Global emulsifier specialist Palsgaard has launched a new polyglycerol polyricinoleate (PGPR) product, assuring chocolate manufacturers the best levels of functionality and efficiency. 

PGPR is used in chocolate production for mould optimisation, viscosity reduction and flow control. Existing product Palsgaard PGPR 4150 is the market leader, however the company’s latest offering Palsgaard PGPR 4190 has further improved on its performance. 

Palsgaard PGPR 4190 has been developed exclusively for chocolate, is 15 per cent more efficient at controlling viscosity than the previous product and can be used at a dose 30-40 per cent lower than other PGPRs. This means the new product is highly cost effective. 

It also has a better coating of inclusions, easier flow and a more neutral taste and odour. Subject to Palsgaard’s quality standards, the new PGPR product will guarantee uniform stability through batch-to-batch checks. 

“We’ve led the market for many years, but this really is the next level for PGPR,” Palsgaard director of Product Management Morten Hoffmann Kyed said. 

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 has been designed for chocolate spreads and moulded and enrobed products. It works well with traditional chocolate emulsifier lecithin, however it is an ideal partner for Palsgaard AMP 4455, which is an alternative to lecithin with improved organoleptic properties. 

The new PGPR product is manufactured in Palsgaard’s facilities in the Netherlands, where extensive equipment upgrades have been recently undertaken and all production is CO2-neutral. 

Palsgaard, owned by the Schou Foundation, is currently the world’s only commercial source of fully sustainable emulsifiers. 

Both the Palsgaard PGPR 4190 and Palsgaard AMP 4455 products will be showcased at the virtual World Confectionery Conference on 1st June. 

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