PGPR or Polyglycerol Polyricinoleate is a chocolate emulsifier that saves you money by reducing the viscosity of chocolate and compounds.
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.
Unique, Uniform and Standard PGPR
Palsgaard offers three types of PGPR (E 476) for chocolate and compounds, each with a minimum shelf- life of 24 months - the longest on the market:
Unique Palsgaard® PGPR 4150 is the most functional PGPR on the market and 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 the yield value of chocolate and compound products helps you to control flow properties and reduce fat content.
The VRP of Palsgaard® PGPR 4125 is famous for its uniformity - a critical benefit allowing smooth, problem-free production for our customers. Designed for chocolate and compound products, these properties are thoroughly documented and proven.
Designed for chocolate and compound products, the Viscosity Reducing Power (VRP) of Uniform Palsgaard® PGPR 4125 is famous for its uniformity - ensuring smooth, problem-free production. You get stable, consistent performance in your products, reducing yield value and ensuring easy flowing chocolate and compound with a low fat content.
Palsgaard® PGPR 4120 provides a number of useful properties. Meticulous efforts have been made to reduce raw material and process costs while maintaining the product's essential characteristics, making it by far a leader in its field.
Viscosity Reducing Power
To make sure that our PGPRs are stable, Palsgaard has developed a special Viscosity Reducing Power performance test. Each PGPR batch is performance-tested in standardized chocolate. The VRP method test guarantees that the reduction in yield value when using PGPR is within narrowly defined boundaries. Chocolate manufacturers can therefore be certain that the dosage of Palsgaard PGPR will not be changed from batch to batch in similar formulations. In every case, the VRP value of all batches is stated in our delivery documentation, ensuring the consistent, stable performance of Palsgaard PGPRs.
Neutral taste and odour
Due to Palsgaard's careful treatment of the PGPR during production at our dedicated factory in the Netherlands, all our PGPRs are completely free from off-flavours or any unsavory castor oil smells. This means that the chocolate manufacturer doesn't have to worry about PGPR off-flavours, which is a real risk when using PGPR that has not been treated properly during production.
Put our expertise to work for your business
Palsgaard doesn't just offer a wide range of emulsifiers, oil binders and crystal promoters for confectionery. We also offer expert application services at our confectionery application centers on three continents to help you achieve your individual product goals.
We've made a selection of our most popular recipes available for you to download. These recipes are often used as the starting point for new customers to develop recipes and meet local sensory preferences, raw material needs and individual production parameters.
Applying the right emulsifiers in the right way can make a world of difference to chocolate and compound ice cream coatings. Palsgaard Bakery & Confectionery product manager Arne Pedersen shares more than 20 years of experience in the field.