CHOCOLATE & CONFECTIONERY EMULSIFIERS
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.
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:
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:
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:
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
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.