Polyglycerol Polyricinoleate (PGPR) is a chocolate co-emulsifier that helps to reduce the viscosity of chocolate and compounds, ensure consistent quality and reduce fat content and energy consumption during production.
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:
Thanks to careful treatment during production at our dedicated factory in the Netherlands, all our PGPRs are completely free of off-flavours or any unsavory castor oil smells.
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.
Read more about our confectionery application centers.
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 standardized 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.
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.
For advice on how to tailor the recipes to fit your needs, and to order samples, please contact your local Palsgaard partner.
Check out our video explaining how we work with chocolate and confectionery producers around the world