Palsgaard has launched a new PGPR product which shall offer chocolate manufacturers the best ever levels of functionality and efficiency. PGPR (polyglycerol polyricinoleate) is used in chocolate production for mould optimization, flow control and viscosity reduction. The company’s existing product, Palsgaard PGPR 4150, is already the market leader, but the new 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 it can be used at a dose 30 to 40 % lower than other PGPRs, making it highly cost-effective. Since a tiny drop delivers a huge effect, the benefits include high cost-in-use savings. Other benefits include easier flow, better coating of inclusions, as well as taste- and odour-neutrality.

Palsgaard PGPR 4190 is designed for chocolate spreads and enrobed as well as 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.