Palsgaard® 4150 has set a new standard for PGPR - Polyglycerol Polyricinoleate (E476), which is widely used by the chocolate and confectionary industry. Palsgaard® 4150 is a new generation of PGPR, which helps improve various processing challenges. It combines high functionality with a flavour-neutral character, improves moulding and reduces the yield value. Palsgaard® 4150 is the best emulsifier for high quality chocolate products, when looking for the optimal process combined with high quality.
High Performance
Palsgaard® 4150 is a highly concentrated PGPR product, which can be added at a lower dosage than standard PGPR, giving optimal flow properties of the chocolate mass. The higher performance of Palsgaard® 4150 may also be utilised for further reduction of the chocolate´s acute fat content at a given dose of PGPR.
Yield value reduction
It is generally understood that PGPR works by lowering the Casson yield value of the chocolate, whereas the Casson plastic viscosity is mainly reduced by the addition of lecithin or ammonium phosphatide. The yield value can be explained in terms of friction between the particles in liquid chocolate, and is defined as the force required to initiate the flow of the chocolate mass.
Less fat and lower costs
Cocoa butter is an expensive raw material for chocolate manufacturers. By using Palsgaard® 4150 the chocolate recipe has lower costs in terms of less cocoa butter but also gives the benefit of having less fat. An example of three different chocolates were manufactured using the recipes as shown in the figure below, with and without the application of Palsgaard® 4150.
The flow curves show the yield values and plastic viscosities of the three different chocolates. The addition of 0.20% Palsgaard® 4150 substitutes 4% cocoa butter in the chocolate.
Chocolate for moulding
Chocolate made for moulding often has a lower fat content. The addition of Palsgaard® 4150 can solve various processing problems such as;
-
No air bubbles
The use of Palsgaard® 4150 facilitates the removal of air bubbles during the vibration step of the moulding process.
-
Improved moulding
Chocolate with Palsgaard® 4150 is easily and rapidly distributed into the moulds, improving overall moulding time and end result.
-
Moulding with inclusions
If nuts, crispies or fruit pieces are added, the chocolate usually has a lower yield value in order to totally cover the inclusions. Additional cocoa butter is often added to overcome these problems, however, much smaller quantities of Palsgaard® 4150 has the same effect and cost savings are thereby also gained.
Enrobing with low fat chocolate
Enrobing is one of the most viscosity dependent processes in chocolate production, where the flow properties must be adjusted very precisely in order to obtain the desired thickness of the chocolate coating. Often chocolates with a high fat content are used to obtain the desired flow properties for enrobing. The use of Palsgaard® 4150 enables the desired flow properties to be achieved for low fat chocolates.
Flexibility in production
With Palsgaard® 4150 it is possible to add higher quantities of PGPR to the recipe without affecting the flavour of the chocolate product. This allows much greater flexibility in chocolate production, such as solving problems associated with poor flow of the liquid chocolate mass.
