FEATURE ARTICLE
CHOCOLATE & CONFECTIONERY EMULSIFIERS
PGPR – the chocolate maker’s best tool for controlling flow properties
Palsgaard specialises in PGPR, custom-designed to help chocolate manufacturers take control over their chocolate’s rheology and flow properties. No matter if you are producing moulding or enrobing chocolates or spreads, Palsgaard’s PGPRs will be the tool for you.
And with application centres in Denmark, Türkiye and Mexico implementing Palsgaard® PGPRs in your recipes becomes an easy task.
Crystal clear PGPR leadership
KEY FEATURES
- Co-emulsifier custom-designed to reduce the Casson yield value in chocolates and compounds
- Documented functionality – VRP tested in real chocolates
- Works well with AMP and lecithin
- Allergen-free and non-GMO
- 24 months of shelf-life
- Taste and odourless
- Pumpable at room temperature for easy handling
- Kosher / Halal-certified
KEY BENEFITS
- Incomparable viscosity control
- Optimal moulding – no air bubbles
- Optimal moulding – excellent distribution in the moulds
- More consistent quality
- No off-taste in the chocolate
- Energy savings during production
SHARE OUR EXPERTISE
Global confectionery application support
Take advantage of our unique insights into consumer trends and specific local requirements, and choose Palsgaard for your next innovative project. Our experienced food technologists are experts at adjusting recipes, optimising flow properties, reducing costs, increasing stability or achieving faster crystallisation – and they are happy to share their know-how. Our fully equipped application centres in Denmark, Turkey and Mexico provide the best bases of understanding the complex nature of chocolate and confectionery manufacturing – and are part of the services we can offer you.
See how you can benefit from our global application centres in this video and read more below:
Four types of PGPR
Palsgaard offers four types of PGPR (E476) for chocolate and compounds, each with a minimum shelf-life of 24 months — the longest on the market:
- Palsgaard® PGPR 4190 is the newest, most advanced and functional PGPR product available on the market, designed exclusively for chocolate producers. Palsgaard® PGPR 4190 is unique for demanding applications such as enrobing, very low-fat formulations and in general where you need precise control over flow properties. With a yield value reduction of app. 84%, and a remarkable batch-to-batch stability, Palsgaard® PGPR 4190 easily outperforms standard PGPR products on the market. The result is minimal variation under real-life conditions guaranteeing you significant and stable viscosity reduction.
- Palsgaard® PGPR 4150 is a highly functional PGPR available. It’s the best solution for demanding applications such as enrobing and very low-fat formulations, and processes where you need precise control over flow properties and quality. Its outstanding effect on yield value helps you to control flow properties even in low-fat chocolates
- Palsgaard® PGPR 4125 is famous for its proven Viscosity Reducing Power uniformity - a critical benefit enabling smooth, problem-free production for chocolate and compound products. You get stable, consistent product performance, reducing yield value and ensuring an easy flow of the chocolate
- Palsgaard® PGPR 4120 provides a number of useful properties. Meticulous efforts have been made to reduce raw material and process costs while maintaining your product’s essential characteristics
Optimal moulding
Adding PGPR and reducing the yield value helps to achieve chocolates without air bubbles, and also improves the distribution within mouldings and the moulding of chocolate inclusions. Imagine a simpler process with:
- Easy removal of air bubbles during the vibration step of the moulding process
- Effortless and rapid distribution of chocolate into the corners of the moulds
- Complete coverage of chocolate inclusions
Controlled enrobing
Enrobing is one of the most viscosity-dependent processes in chocolate production. Flow properties must be precisely adjusted in order to arrive at the desired thickness for the chocolate coating.
Viscosity problems that occur when control is lost include the formation of feet, overly thick or unacceptably thin chocolate coatings, and air bubbles (leaks). Adding Palsgaard® PGPR to the recipe can help avoid these complications
Viscosity Reducing Power (VRP) for stable rheology
Many of the ingredients used in chocolate, such as cocoa butter, whole milk powder or lecithin can, depending on quality, influence the rheology differently from batch to batch. By choosing Palsgaard® PGPR, at least one ingredient in the formulation will always have a stable rheology.
To ensure this stability, each batch is performance-tested in standardised chocolate. This guarantees that the reduction in yield value when using PGPR lies within narrowly defined boundaries. So you can be certain that the dosage of Palsgaard® PGPR won’t need to be changed from batch to batch in similar formulations. In every case, the VRP value of all batches appears in delivery documentation.
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