Emulsifier specialist company Palsgaard have launched a new chocolate emulsifier ingredient, PGPR 4190, an improvement on the company’s already successful PGPR 4150, that can be used at a dose 30-40% lower than other PGPRs, thus cutting costs.
PalsgaardPGPR 4190 has been created to be used in chocolate spreads and enrobed and moulded products. It can be used alongside traditional chocolate emulsifier lecithin, as well as with PalsgaardAMP 4455, an alternative to lecithin. Both products will be showcased at the World Confectionery Conference on 1st June.
Palsgaard PGPR 4190 has been developped exclusively for chocolate and is 15% more efficient at controlling viscosity than the company’s predecessor, Palsgaard® PGPR 4150. It also boasts better coating of inclusion, easier flow and is tastless and odourless.
PGPR, or polyglycerol polyricinoleate, is used in chocolate production for mould optimisation, flow control and viscosity reduction.
Morten Hoffmann Kyed, Director of Product Management at Palsgaard, said:
next level for PGPR. 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 developed at the company’s R&D centre in Denmark and is manufactured in in its facilities in the Netherlands, where all production is CO2-neutral.